He Had Me At The Tuna Melt - This Colorado Trio Blog at Allrecipes.com - 286149

This Colorado Trio

He Had Me at the Tuna Melt 
Oct. 11, 2012 7:23 pm 
Updated: Nov. 3, 2013 1:48 pm
I remember the first time I had a tuna melt. I was dating the most gorgeous, nerdiest guy (who didn't know he was cute and who only wore Levi's) and he knew how to cook. Or, at least, by college standards he knew how to cook.  :)  I will never forget how he showed up on my doorstep with our calculus textbook under one arm and a brown paper bag in the other.  My kitchen table was spread with papers, penciled from top to bottom with logarithmic differentiation.  We were going to study for our midterm exam.  "There are advantages of logarithmic functions..." he began, and I watched as he didn't miss a beat, turning the oven to broil, mixing tuna with miracle whip, spreading the tuna mix onto white bread, topping with American cheese slices... And, I realized how hungry I was, not to mention how lucky I was to have such a good-looking study partner.   

The tuna melt. Sometimes masquerading as a proper sandwich, wth crusty baquettes or ciabatta slices.  And sometimes just being itself...openfaced on toasted and buttered white bread and covered with a mild cheddar cheese, all melted and bubbly.  Either way, the tuna salad usually has a little bit of onion, a little bit of celery, a tiny bit of diced pickles (gherkins if you're being fancy, bread&butter if not), and sometimes even diced hard-boiled eggs.  I've seen it in a hollowed-out tomato (YUM), grilled on eggplant or zucchini slices (YUM as well), or made into a tuna patty, fried straight on by a fry cook. 

Tonight, as I got home from work late, and as I prepared to watch the VP debate, tuna crossed my mind again... Found a new recipe at the beginning of this month on Allrecipes.com, posted by Pillsbury.  Oh.My.Goodness...have never thought of using crescent rolls to make a tuna melt.  But did just that, wrapping the triangles around my tuna salad and shredded colby jack.  Fifteen minutes later, I had my buttery wrapped sandwiches, baked perfectly and beautifully.  Added slices of tomatoes to the side, slightly salted and peppered, with a little bit of my favorite olive oil.  A little better than my college meal years ago, and better seasoned with a memory.
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Oct. 20, 2012 4:10 am
I don't think there is a way to mess up a tuna melt - they are great!! So.....what happened to the nerd?
Nov. 3, 2013 1:48 pm
IM with Maggi, what happened to the guy!!! :)
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About Me
First and foremost, I wholeheartedly believe healthy eating starts with raw ingredients! I have three teenagers - my own two children, and a foreign exchange student from Japan who is living with us for this school year. The heart of our home is the dinner table...I involve the kids in planning weekly meals, grocery shopping, and cooking. The kids all love to cook and are filling their own personal recipe books with tried and true favorites and building their own culinary repertoire! We have traveled the world with the military, and love trying all types of new foods.
My favorite things to cook
I love to make tapas and appetizers -- small dishes are fantastic because they are easy to prepare and make for fun party food, especially during football season. I also enjoy cooking Asian foods (particularly Japanese and Thai), fish (mostly salmon), soups and pastas. I'm venturing into Vietnamese, Mexican and Indian dishes. We're a very active and busy family, so recipes that use healthy ingredients, resulting in comfort (heart-of-the-home) dishes, are what we love to try!
My favorite family cooking traditions
Anything that involves family-in-the-kitchen is a favorite time for me. We are huge football fans, so kitchen and football go hand in hand to us. I'm also a fan of holiday meals because these are occasions where my siblings and parents meet for huge culinary fests that stray from tradition (anything from turkey to sushi) and bring forth new recipes to add to each of our own collections.
My cooking triumphs
Discovering this site and all the 5-star recipes! The "comfort" factor of foods is very important to me, so if I find a dish that speaks to us enough to keep the recipe in our repertoire, it's a success!!
My cooking tragedies
I went through a phase of cooking cream-based soups, and was so excited to discover a tomato bisque that I was 100% sure my nieces would love. Proudly made it for them one holiday season, only to have my oldest niece (then 5) taste it, turn to her mom (my sister), shake her head, and ask for Cambell's tomato soup (made with milk, of course). Showed up by processed...sigh...
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