The Tuna Melt Recipe and extract is from cookbook EAT NYC by Yasmin Newman. Published by Thames & Hudson Australia.
The tuna melt sandwich wasn’t created in New York, but is certainly among its comfort-food favorites. It joins a line of satisfying creamy salad fillings, from tuna salad with crunchy, peppery celery, to egg salad with fresh dill—and even the double, combining the two in distinct layers—served in bagel sandwiches and hero rolls. The melt takes it up a notch with a blanket of sharp melted cheddar and a warm, rather than cool, finish between two buttered slices of whole-wheat bread or sourdough crisped until golden on a griddle. In true diner fashion, it’s served with a handful of kettle-style chips, which you can enjoy on the side, or stuff into the sandwich for crunch.
Ingredients (makes 2)
butter, for spreading 4 slices whole-wheat (wholemeal) bread or sourdough 3½ oz (100 g) sharp cheddar, grated or sliced dill pickles and kettle-style potato chips (crisps), to serve
Tuna salad 7 oz (200 g) tin good-quality tuna in oil, drained well 1 celery stalk, finely chopped 1 tablespoon finely chopped onion 80 g whole-egg mayonnaise 2 teaspoons freshly squeezed lemon juice 1 teaspoon honey 1 teaspoon dijon mustard
Method
Combine all the tuna salad ingredients in a bowl. Season with salt and pepper and mix well.
Spread the butter over one side of all the bread slices. Turn the slices over, then divide the cheese between two bread slices and top with the tuna salad. Sandwich with the remaining two bread slices, buttered side up.
Heat a large frying pan over medium heat. Place the sandwiches in the pan and cook, pressing once with a spatula, for 3 minutes on each side, or until the bread is golden and toasted and the cheese has melted.
Cut the sandwiches in half on the diagonal and serve warm, with a dill pickle and a handful of potato chips.
The Tuna Melt Recipe and extract is from cookbook EAT NYC by Yasmin Newman. Published by Thames & Hudson Australia.
The tuna melt sandwich wasn’t created in New York, but is certainly among its comfort-food favorites. It joins a line of satisfying creamy salad fillings, from tuna salad with crunchy, peppery celery, to egg salad with fresh dill—and even the double, combining the two in distinct layers—served in bagel sandwiches and hero rolls. The melt takes it up a notch with a blanket of sharp melted cheddar and a warm, rather than cool, finish between two buttered slices of whole-wheat bread or sourdough crisped until golden on a griddle. In true diner fashion, it’s served with a handful of kettle-style chips, which you can enjoy on the side, or stuff into the sandwich for crunch.
Ingredients (makes 2)
butter, for spreading
4 slices whole-wheat (wholemeal)
bread or sourdough
3½ oz (100 g) sharp cheddar, grated
or sliced
dill pickles and kettle-style potato
chips (crisps), to serve
Tuna salad
7 oz (200 g) tin good-quality tuna in oil,
drained well
1 celery stalk, finely chopped
1 tablespoon finely chopped onion
80 g whole-egg mayonnaise
2 teaspoons freshly squeezed
lemon juice
1 teaspoon honey
1 teaspoon dijon mustard
Method
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