Tuna Melt

It is said that the Tuna Melt was born in 1965 on King Street in Charleston, South Carolina at the Woolworth’s lunch counter. Apparently, there was a bowl of tuna salad on the edge of the griddle shelf and the contents tipped over onto the grilled cheese sandwich being made at the time. I guess the tuna melt is a mistake.

A tuna melt sandwich is tuna salad and a layer of cheese, sometimes grated. The sandwich is then grilled or broiled open-faced until the cheese is melted.

I wish I liked tuna, but I made this for my husband, Eric, who loves them.  You can also add a slice of tomato, use any kind of bread and any kind of cheese.  Our “house” cheese is Tillamook Cheddar.

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Tuna Melt

Serves 4

2 (6 oz) cans solid white tuna in water, drained
1/4 cup mayonnaise
1/4 cup finely chopped celery
1 pinch salt
1 pinch freshly ground black pepper
4 slices of bread or your choice, I used sourdough
4 slices of cheese, I used cheddar

Preheat the oven broiler.

In a bowl, mix the tuna, mayonnaise, and celery. Season with salt and pepper.
Place the bread slices on a baking sheet, and broil 1 minute in the preheated oven, until lightly toasted. Remove from heat, and spread with the tuna salad. Place 1 cheese slice over the tuna salad on each piece of bread.

Return layered bread to the preheated oven, and broil 3 to 5 minutes, until cheese is melted. You can also just grill these as you would a grilled cheese sandwich.

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