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.
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.