There may not be one single best way to make a tuna melt, but there is definitely a wrong way. To help you avoid disaster, here are the keys to tuna melt perfection.
But when the sandwich is bad, it’s horrid. Exhibit A: This microwaved monstrosity from Senator Mark Warner (D) which needs to be quarantined forever:
To be clear, the letter by his name refers to the grade for his cooking skills.
Related Reading: This Tuna Noodle Salad Isn’t Your Grandma’s Casserole
If you want your recipe to go viral for all the right reasons, follow these steps for tuna melt perfection:
While you will sacrifice on flavor, garden variety water-packed canned tuna is just fine. (It’s also healthier and more affordable.)
Wild Planet Tuna, $7.96 on Amazon
First of all, drain your tuna. The only thing worse than mushy bread is mushy bread that tastes fishy.
Place a sieve over a small bowl and gently press the tuna with a fork or spoon to release the juices, then blend with your preferred add-ons.
If you’re feeling nostalgic, your grandma’s go-to slapdash ingredients were likely salt, pepper, a dollop of mayo and some sweet pickle relish. But if you’ve got Old Bay seasoning, here’s a great opportunity to use it. Fresh or dried tarragon also works wonders with tuna, and minced celery always adds nice crunch. Take it to the next level with our Grown-Up Tuna Salad recipe.
Related Reading: 12 Tuna Salad Recipes You Never Found in Your Lunchbox
The tang of sourdough is an excellent pairing with a tuna salad, but any slice of bread will do if it’s browned in a buttered saucepan. (Though it will save time, avoid using the microwave.)
Related Reading: How to Make Your Own Sourdough Starter
As for the method, the cooking tips outlined in our 7 Rules for Making Amazing Grilled Cheese Sandwiches apply equally to tuna melts.
Next Level: Think Beyond the Bread
Whatever route you choose to take, just remember, and we can’t emphasize this enough: DO. NOT. USE. THE. MICROWAVE!