Ina's Ultimate Tuna Melt

This one wasn't on tap for this week, but yesterday when I was hemming and hawing about what to have for lunch, I realized I had all of the ingredients for Ina's Ultimate Tuna Melt, thanks to panic shopping for non-perishables before the pandemic! My husband claims he hates tuna, but this tuna melt made him change his tune...ah (see what I did there? HA!). The only thing I didn't have on hand were the micro-greens, so I added some flat parsley at the end. Otherwise, I made the recipe to a tee.

Let's break it down.

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PREP

Chopping, shredding, toasting, and mixing are the name of the game here. It doesn't take long at all as long as you have all of the ingredients on hand. I used Gruyere that I shredded on top, however, next time I would like to just have slices of Swiss cheese to place on top of the tuna and skip the shredding part.

COOK

Toast the bread. Line a baking sheet with foil. Place the melts open faced on the foil and broil until the cheese is melted and beginning to brown. Easy peasy, lemon squeezy.

REVIEW

I really enjoyed this, especially as a last minute, throw together lunch. Simple and delightful. I grew up on tuna salad sandwiches, so this was a case of nostalgia for me. I used wheat bread, as it's all I had, but I'm saving some of my sourdough for next time. And, as I mentioned before, my husband who is a tuna hater? He loved it.

4 out of 5 Lollipops.