Simple Tuna Melt
Ahh, the simple pleasures of a tuna melt. I like high-end fussy food a lot of the time, but there are times that I enjoy a good old fashioned tuna melt. So sue me.
Ahh, the simple pleasures of a tuna melt. I like high-end fussy food a lot of the time, but there are times that I enjoy a good old fashioned tuna melt. So sue me.
- Carbohydrate 19.02635 g
- Cholesterol 57.897 mg
- Fat 17.940685 g
- Fiber 1.00799997329712 g
- Protein 31.22903 g
- Saturated Fat 7.087556 g
- Serving Size 1 1 Serving (163g)
- Sodium 774.3995 mg
- Sugar 18.0183500267029 g
- Trans Fat 1.0239075 g
- Calories 365 calories
Step-by-step
- Preheat the broiler.
- Toast the bread in a toaster. (Toasting ahead of time makes the bread crunchy.)
- Mix the mayonnaise and tuna to your taste. Spread on the bread, open-faced. Add your favorite meltable cheese. Broil 3-4 inches under the broiler for 3-4 minutes. Watch carefully, and take it out before it turns black. Delicious!
Warm, bubbling American cheese drapes tightly over a thick layer of flaky canned tuna, held up by bread that retains its crunch under high heat. Making this sandwich successfully depends entirely on pre-toasting the bread before adding the wet fish mixture. Without that dry thermal barrier, moisture from the tuna migrates straight into the crumb, turning the slice into a soggy sponge.
Managing Moisture and Heat
Drain the 12-ounce can of tuna thoroughly through a fine-mesh strainer, pressing the flakes against the wire mesh with a spoon to remove excess liquid before introducing the three tablespoons of mayonnaise. Skipping this pressing phase introduces unwanted water content that prevents the cheese from browning properly. Set the oven rack three to four inches away from the broiler element to ensure the top melts evenly without scorching the edges of the whole wheat slices.
Watching the Broiler
Intense overhead heat requires constant visual monitoring during the three to four minute cooking window because dairy proteins burn rapidly once the fats separate. Pull the open-faced sandwiches out immediately when the cheese shows bubbling brown spots and the tuna feels warm throughout. Consuming the sandwiches immediately preserves the textural contrast between the crisp toasted base and the soft topping.
