Best Ever TUNA MELT | How to Make an Open-Faced Tuna Melt

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You have to try this one out for sure! This Best Ever Tuna Melt is bound to win you over!

                                          An open-faced tuna melt, with an amazingly simple secret combination for the filling, topped with melted cheese that is just slightly torched and then topped with some scallion or, spring onion greens.

                                          It will make you say, ‘‘Y–u-m–m–y!

The Recipe Intro↓ has more information and related links as well. If you’d like to check it out.

♦Prep time:5min ♦Cook time:10min ♦Yield:5 Tuna Melts

You can strike through ingredients, as you prep them, by clicking on the ingredient.

Ingredients:

Method:

1. Drain out all the water from the canned tuna and add to a bowl.
2. Add about 4 Tbsp of the Mayonnaise and use a fork to mix it through the tuna, while at the same time breaking down any chunks in the flaked tuna.
3. Next, add the parsley, smoked paprika, and black pepper. Stir once again.
4. Chop the hard-boiled eggs, once cooled, and add to the bowl. Also, add the roughly chopped Vidalia onion. Mix everything in to incorporate evenly, adding more mayonnaise as you see fit, and finally a tsp of freshly squeezed lemon and a dash more pepper after tasting. That’s the simple Tuna Filling for the Tuna Melts – Ready!
5. Spread 10 gms of unsalted, softened butter evenly over each large slice of sandwich bread.
6. Place a good amount of the Tuna filling, over each slice. Cover with the Havarti cheese slices.
7. Place under the broiler, or in a convection-grill microwave (on grill mode), till the cheese melts.  See how I do it in the video.
8. Optional but preferred- Lastly, using a kitchen torch, gently blister the surface of the cheese, just to get some char marks and a little bubbly cheese. Be careful not to burn any part of the filling/onions. This intensifies the lovely, inviting aroma, giving it that ‘insanely yummy’ factor, as it is served hot…
9. Garnish with some fresh, chopped spring onion greens/ scallions.
10. Serve with a Fork and Spoon! Yummy!

Best Ever TUNA MELT | How to Make an Open-Faced Tuna Melt

Notes:

• Use smoked paprika and not regular sweet or hot paprika, the smoked paprika makes a difference here, but do not add more than specified as it can quickly overpower the dish.
• Japanese Mayonnaise has an ultra-creamy and sour element that is really hard to beat in these sandwiches. Use if available (Kewpie). Hellman’s/Best Foods or Duke’s would be my second choice here.
• Use longer or wider slices of sandwich bread, since we are making the melts open-faced. Use bread that stays soft in the middle, while grilling. The double grilling, makes the buttered toasted bread so light with the perfect amount of ‘crispness’, as you enjoy them.
• Note to self: I have used Swissbake Country White Toast Bread, Emborg Havarti Natural cheese slices, and Kewpie Mayo in this recipe.
• The Onion, must not be chopped too finely, and not into huge chunks either. Squarish, separated pieces, to match in size with the chopped hard-boiled egg, is what we want.
• To prep this recipe ahead of time, you can make the filling up to 2 days before. Then bring to room temp and grill over bread with the cheese when it’s time!

Can I use the Microwave to make tuna Melts? 

You can make Tuna melts, in the standard microwave to be served immediately. However, they do not get the same results. If the microwave oven is a Convection Microwave with a grill setting, then it is good, as the cheese gets melted, much the same way as if you were using the broiler setting in an oven. Toaster ovens are also great to make one or two tuna melts at a time.

If you are only equipped with a standard microwave oven, you can toast the bread first, before spreading the butter and then the filling and cheese. Microwave for under 2 minutes, till the cheese is melted.

Although some versions of the convection microwave may not include the grill feature, most convection microwaves do, and they even come with a grill rack as well.

Which cheese is best for Tuna Melts?

Any cheese that melts well obviously is a good choice for Tuna Melts, but the flavor profile depends on one’s personal preference.

Swiss cheese(Nutty flavor, soft texture), Havarti(Danish, mild, buttery, easy-melting), Fontina(buttery, mellow flavor), Provolone(Italian, Creamy, well-rounded flavor), Muenster (mild, nutty, creamy, semi-soft), Emmental (nutty, slightly buttery and fruity, acidic tone, fresh -cut hay aroma.  Mozzarella(mild flavor, stringy), Smoked Gouda (Robust flavor, buttery, creamy, sweet, and salt), Colby Jack (nutty flavor), Cheddar Jack(sharper flavor), Monterey Jack(slight tang), Pepper Jack(slight heat).

You really have to try the different cheeses to know which you love the best.

Key Ingredients: Tuna, Egg, Bread, Mayo, Special3 Ingredient Seasoning, Havarti Cheese, Unsalted Butter, Lemon, Spring Onion/ Scallion.

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Best Ever TUNA MELT | How to Make an Open-Faced Tuna Melt

Author: Shana Shameer