Thursday, October 11, 2012
He Had Me at the Tuna Melt
So, the tuna melt. It sometimes masquerades as a proper sandwich, with crusty baquettes or ciabatta slices. Or you can find it openfaced on toasted and buttered white bread and covered with a mild cheddar cheese, all melted and bubbly. Either way, the tuna salad usually has a little bit of onion, a little bit of celery, a tiny bit of diced pickles (gherkins if you're being fancy, bread&butter if not), and sometimes even diced hard-boiled eggs. I've seen it in a hollowed-out tomato (YUM), grilled on eggplant or zucchini slices (YUM as well), or made into a tuna patty and fried straight on by a fry cook.
Tonight, as I got home from work late, and as I prepared to watch the VP debate, tuna crossed my mind again... Found a new recipe at the beginning of this month on Allrecipes.com, posted by Pillsbury. Oh.My.Goodness...have never thought of using crescent rolls to make a tuna melt. But did just that, wrapping the triangles around my tuna salad and shredded colby jack. Fifteen minutes later, I had my buttery wrapped sandwiches, baked perfectly and beautifully. Added slices of tomatoes to the side, slightly salted and peppered, with a little bit of my favorite olive oil. A little tastier than my college meal years ago, and even better seasoned with such a lovely memory.
Tuna Melts by Pillsbury (and Allrecipes)