Recipe by Chef John
"This is dedicated to all those chefs who tell you to never, ever mix fish and cheese together; and yet there they are, at the diner at 2:00 in the morning. And you know what they eat? Tuna melts. And the reason they do is because it is delicious."
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1 (6.5 ounce) jar
oil-packed tuna, drained
minced green onion
finely diced celery
Asian chile paste (such as sambal oelek)
mayonnaise, or more to taste
fresh mozzarella cheese
salt and ground black pepper to taste
softened butter, divided
2 thick slices
shredded sharp white Cheddar cheese, divided
cayenne pepper, or to taste
I've rated this even though I used what I had on hand - "regular" canned tuna(don't have oil-packed)and used sriracha chili (don't have sambal). I liked the whole capers in the mix, the chile, and especially the crisp toast. I let the top cheese get a little browned & very much enjoyed this for brunch today - might even make it again for dinner tonight! Even Scooter liked it (no onions in hers!) Thanks again, Chef John (if you're listening) - I'm a huge fan of your videos & recipes!
I used this recipe for simple tuna sandwiches. I added one clove of grated garlic and omitted the onion. I only had tuna in water. It was perfect. Sambal & capers. I would have never guessed. Yum.
Best tuna melt ever!! I used tuna in water, added a diced tomato and relish. Used cayenne and no paste. YUM
This is great! I made it just as stated. My only problem is finding the bread he uses. I can only find very thin loaves. I have substituted sourdough bread.
Easily the best tuna melt I've ever had! Thank you for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
How to Make a Tuna Melt
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 355
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