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.