I’m not sure “a comeback” is quite accurate. That’s what social media claims is happening with the Classic Tuna Melt. I say that because I’m not sure its popularity ever went away. But perhaps it’s getting more attention these days because a lot more people are consuming canned tuna. Reddit, the aggregate of social media news, claims that references to canned tuna are up more than 60% among its nearly 19 million member food community. I’m sure it all started when the pandemic hit. We were all a bit panicked and started filling our pantries with canned foods, and tuna was flying off the shelf. Well, what better way to use up some of those cans than by making the sandwich that’s been a favorite for decades? Where its popularity all started is a bit unclear. Some references claim that The Tuna Melt was invented at the Woolworth’s lunch counter on King Street in Charleston, South Carolina. Other articles say that the popularity of the Tuna Melt was the work of Kraft Foods which wanted to prove the versatility of their Velveeta cheese. One way or the other, this ironic sandwich caught a wave of popularity and never let up. This particular recipe is for the Ultimate Tuna Melt, and trust me, it’s fully loaded. The Tuna mixture is a combination of creamy dressing, crunchy veggies and relish for sweetness. Then, two cheeses get added to mix; a slice of your favorite cheese and a shredded mozzarella. The bread? Entirely your call, but in order to make it Ultimate, you’ve got to spread mayonnaise on both sides of the bread, which adds a rich flavor and a beautiful deep golden brown crust. This month is National Sandwich Month! This one’s in the can!
| Servings |
- 2 5 ounce cans Albacore tuna in water, drained
- 1/4 cup mayonnaise
- 1/4 cup slaw dressing
- 1 heaping tablespoon Dijon mustard
- 2 tablespoons sweet relish
- 2 tablespoons celery, minced
- 2 tablespoons red onion, minced
- 1 large clove fresh garlic, minced
- 1 heaping tablespoon cilantro, chopped fine
- 1 tablespoons lemon juice
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- Cheddar cheese slices or cheese of your choice (one slice per piece of bread)
- shredded mozzarella (2 tablespoons per piece of bread)
- Bread of your choice (wheat, white or sour dough)
Ingredients
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- Press down firmly on tuna can lid and drain juice from the tuna. In a bowl, combine the drained tuna, mayonnaise, slaw dressing, Dijon mustard, relish, celery, red onion, garlic, cilantro, lemon juice salt and pepper. Mix to combine. Spread mayonnaise on both sides of bread slices. Place in hot skillet and brown on one side. Turn bread over and add one slice of cheese and 2 tablespoons of mozzarella, spreading evenly over bread. Spoon tuna over shredded mozzarella. Put the sandwich together and continue to cook on low heat long enough for cheese to melt. Serve hot.
