If you watch as much food television as I do, then I’m sureyou’ve heard a celebrity chef or two, pontificating about the horrors ofcombining cheese and fish. They say it’s never acceptable, no exceptions, never,ever. Of course, after the show ends, they have a couple beers andhead for their favorite late-night diner, where they enjoy delicious tunamelts. Those hypocritical bastards. I’m not saying to start pouring nachocheese sauce over your sautéed sand dabs, but when it comes to food, it’s bestto never say never.
As I mention in the video, this will only be as good as yourtuna, so use something nice. You know I’m a Tonino man, but any imported,olive-oil packed brand should work fine. By the way, I enjoy the classic,toasted sandwich-style tuna melt a great deal, but this open face version is alittle easier to execute, and perfect for larger groups, since you can fit abunch on a pan.Whether you use my formula or embellish to your tastes, Ireally hope you give these a try soon. And, if you know any celebrity chefs,invite them over and see if you can get them to admit this totally works.Enjoy!
Ingredients for 2 large tuna melts:2 thick slices of Italian or French bread2 tbsp soft butter6.5 oz jar of oil-packed tuna, drained2 tbsp small diced celery1 tbsp minced green onion2 tsp capers1 tsp hot chili sauce or other hot stuff to taste salt and pepper to taste2 tbsp mayonnaise, or more to tasteabout 1/3 cup shredded or crumbled fresh mozzarella1/4 cup shredded sharp cheddar cheesecayenne to tastePin It Now!
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