Classic Tuna Melt
The tuna melt is one of those gloriously unfussy sandwiches that doesn't need much convincing. Tuna, mayonnaise, crisp celery, tomato and an unreasonable amount of melted cheese, all tucked between toasted bread. My version has one slightly geeky trick: emulsifying extra virgin olive oil into the tuna, which makes the filling remarkably creamy and gives it a grassy, slightly bitter richness. It is part sandwich, part diner nostalgia, and basically a hot, cheesy hug you will absolutely not regret.
Ingredients
Tuna Filling
1 can tuna, drained
1 celery stalk, finely chopped
3 spring onions, finely chopped
3–4 tbsp mayonnaise
¼ cup extra virgin olive oil
Salt, to taste
Freshly ground black pepper, to taste
For the Sandwich
4 slices sandwich bread
2 slices cheddar cheese per sandwich
Processed cheese can be used for a more classic diner-style melt
1 tomato, thinly sliced
Mayonnaise, for spreading
Salt and black pepper, for seasoning the tomato
Method
Make the tuna filling
Add the chopped celery and spring onions to a large bowl.
Add the drained tuna, 2 tbsp mayonnaise, salt and black pepper.
Mix gently with a fork until everything is combined. Don't mash the tuna too much at this stage. You want some texture to remain.
Emulsify the olive oil
This is the slightly unusual part, and also the bit that makes this tuna melt particularly good.
Add the extra virgin olive oil 2 tsp at a time, mixing vigorously with a fork after each addition.
The idea is to emulsify the oil into the tuna rather than simply stirring it through. The fish absorbs much of the oil, giving the mixture a rich, almost creamy texture without making it feel greasy.
It may look like an alarming amount of olive oil going into a tuna sandwich. Trust the process.
Continue until all the oil has been incorporated.
Taste and adjust the salt, pepper and mayonnaise if needed.
Prepare the sandwich
Preheat the oven to 220°C with the broiler/grill setting on.
Lightly toast the bread. It should be crisp enough to hold the filling but not completely browned.
Slice the tomato.
Spread a generous layer of mayonnaise over one side of two toasted bread slices.
Add a generous amount of tuna filling.
Top with a couple of slices of tomato on each and season lightly with salt and black pepper.
Add the cheese. Be generous. This is a tuna melt, not a cheese budgeting exercise.
Melt the cheese
Place the open sandwiches on a baking tray and put them under the preheated broiler.
Broil for approximately 1–2 minutes, keeping a close eye on them.
You want the cheese completely melted with a few browned spots on top. Broilers work very quickly, so don't walk away to answer a text from your ex.
Assemble
Remove from the oven and immediately place the second toasted slice of bread on top.
Cut each sandwich in half, either diagonally or straight across.
Serve
Serve hot with potato chips and ketchup.
The crisp bread, creamy tuna, juicy tomato and melted cheese are the whole point. The chips are there for crunch, and the ketchup is there because sometimes a diner sandwich should be allowed to behave like a diner sandwich.