2For66

Dates Cooked: June 6&12, 2023

Back when I was working I loved the tuna melts at the hotel restaurant just across the street from my office. I had been Jonesing for one when I this nice tuna salad sandwich recipe in the NY Times food section which I adapted to open face tuna melts. Usually when I make a tuna sandwich I just throw a little mayo and maybe relish with a dash of salt and pepper. This recipe gets a bit fancier, adding chopped onion, a bit of mustard, and lemon juice. I departed from the recipe by using dill relish instead of chopping my own sour pickles.

I do my mis en place thing

And we end up with three components.

We depart from the recipe again, this time by going open faced with cheese melted on top. We used some fresh French bread and toasted it slightly

Before adding the tuna salad, I brushed the toasted slices with some olive oil and a sprinkle of kosher salt. Heap the tuna on the toasted bread

Slices of sharp cheddar go on top

Back in the air fryer – which is really a small convection oven in our case – to broil the cheese.

Dinner – or lunch – is served.

Yum! Rating: ★★★★ 4 Stars. Great for company. There is a great mixture of textures: crunchy bread and onion mixed with the creamy tuna salad, and tastes: mild tuna with the sharp cheese. And melting the cheese on top? Perfect.

We definitely have this in our rotation.