This evening I made a very easy dinner, which was no test to my culinary skills. Tuna melts. They are a quintessential comfort food, and high in protein. In fact, tuna is a complete protein. My favorite kind is solid light tuna in olive oil and you can find this in any Italian deli. The Italian-style tuna in olive oil is moist and has lots of flavour.But don't just take my word for it, try it out yourself.
This recipe is a variation on the Joy of Cooking recipe. It's classic, tastes great and is a good launching pad for experimenting with the ingredients and making this dish your own. Leave a comment and let me know if you have any favorite ways of making tuna melts.
1 tin of solid light tuna in olive oil (111 g), drained
2 tablespoons mayonnaise, or to taste
1 tablespoon drained capers, chopped
1 tablespoon cilantro, chopped
1 teaspoon lemon juice
salt and pepper to taste
old white cheddar cheese, grated
Combine the first six ingredients in a bowl. Spread a thin layer of mustard onto sliced Panini buns. Top with the tuna salad.
Sprinkle grated cheddar cheese on top and broil the open faced sandwich in a shallow dish until cheese is melted and golden, about two minutes. Serve hot.
*Use fontina, Monterey Jack or Provolone cheese instead of Cheddar.
*Add a teaspoon of pureed chipotle peppers to the tuna salad.
*Instead of capers and cilantro, add fresh dill and a finely chopped shallot.