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“Home From College” Tuna Melt

Blake Bakanoff
VP of Creative & Operations

Description

When my oldest, Taytum, left for college and returned home for the first time, I offered to make whatever dish she missed most (thinking she would ask for the moon… such as a big steak or my chili verde enchiladas or similar…) however, to my surprise she responded:

“Mom, I really just want one of your tuna melts please… that’s it,” stating that I always seem to already have everything we needed in the house to make it, and that in itself was the comforting part.

(And I’m sure it didn’t hurt that I would often hand deliver it to her wherever she was in the house, alongside a glass of bubbly ginger ale.)

The following year, Dylan (in the middle,) followed suit, firmly establishing the new “home from college tradition.” We’ll see if my wild card (Alex, my youngest on the left,) charters their own path.

Ingredients

1 can chunk light or albacore tuna, well-drained

2 tbsp mayonnaise

1 tbsp finely chopped red onion

1 tbsp finely chopped butter pickles

1 tbsp finely chopped peppercini peppers

1 tbsp finely chopped celery

dash of celery salt

dash old bay

2 tsp Dijon mustard

celery salt, & black pepper to taste

2 slices firm bread (sourdough, wheat or French)

2 slices cheddar (replace with smoked gouda if you happen to have it in the fridge)

Optional after broiling: dash of hot sauce

Procedure

1. Preheat the oven to broil or preheat a conventional oven to 375-425°F (190-220°C).

2. Combine all ingredients

3. Prepare the bread: Place the bread slices  on a baking sheet. Lightly toast them under the broiler for 1-2 minutes per side until golden brown. Keep a close eye on them to prevent burning.

4. Assemble the melts: Remove the bread from the oven. Spread the tuna mixture evenly over each slice, all the way to the edges.

5. Add toppings: Slice of cheddar, paprika & dash of hot sauce

6. Broil/Bake: Return the baking sheet to the oven/broiler. Broil for 3-5 minutes, or bake for about 10 minutes at 375-425°F, until the cheese is melted, bubbly, and slightly golden brown.

7. Serve immediately while warm, open faced with tomato basil soup