Tuna melts are such a nostalgic food. I think everyone enjoyed them as kids, especially since they are an easy, non-fussy meal that kids can help make. I remember making them with my sisters – it was a rare dish that we all liked (except for my dad, who for some weird reason doesn’t like canned tuna). As a child, I also frequently ordered them off the menu at the local restaurant, Richmond’s. So, just like for so many other people, this classic open-faced sandwich brings back warm memories for me. A comfort food at its best.
My sister Roberta joined me and Richard for dinner last night at our house and tuna melts seemed like the perfect dish to serve. Not just because they are a familiar Sassi family treat, but more importantly, because I had everything on hand to make them (and it was pouring outside so I most definitely was not venturing out of the house for anything).
I know there are many variations on the tuna melt, but I like to think that mine are made the way they are supposed to be made, THE original version. So here’s my recipe, as made in the tradition of my family:
Canned chunk tuna in water, four 5 oz. cans
2 or 3 tomatoes, sliced
Mayo, about 1/3 to 1/2 cup (depending on how creamy and fattening you like your tuna salad)
1 small onion, grated or very finely chopped
Couple stalks of celery, very finely chopped (I left this out because neither Roberta or Richard are fans of celery, unfortunately.)
About a tablespoon or two of Dijon mustard
2 or 3 hardboiled eggs, chopped
Salt and pepper
6 English muffins, cut in half
Cheese, 12 slices (Use any kind you like. I used American and Provolone. And if you really like cheese, you may want to double the slices to 24.)
First, make the tuna salad.
Actually, preheat your oven to 350 degrees first. Almost forgot this step! I blame it on pregnancy brain.
Now onto the tuna salad.
Drain the liquid from the canned tuna. Isn’t the smell of canned tuna gross? It will forever remind me of Friskies cat food. But don’t let the fishy smell keep you from making these tasty little sandwiches. Just hold your nose for a few minutes…the smell will diminish once you add the other stuff.
Combine the tuna with the onion, celery, eggs, mayo, and mustard. This is a simple version of tuna salad, but you can add whatever else you’d like if you want to be fancy. Don’t forget to season with salt and pepper.
Slice the tomatoes. It’s easiest to slice tomatoes with a serrated knife. Make sure you have 12 slices.
Oh, how I love tomatoes. I wish it was summertime and these tomatoes were from my dad’s garden. There is nothing like a homegrown ripe Jersey tomato. I could just eat a sandwich with tomato and bread, nothing else needed (well maybe a little mayo). Yummy.
Back to the tuna melts. Next, you’ll want to arrange your English muffin halves on a baking sheet. You should have twelve halves.
Evenly divide the tuna salad among the twelve muffin halves.
Then top with the tomato slices. Don’t they look cute? Pop them in the oven for about 7 to 8 minutes to warm the tuna and toast the muffins.
Next, it’s time to add the “melt” part to the tuna melts. Add a slice of cheese to the top of each one and then pop them back into the oven for a few more minutes, until the cheese is melted and bubbly.
Take them out of the oven and admire your work. Not for too long though. These delicious little guys are best eaten right away. So dig in!
