Perfect time to celebrate tuna melts
One of the world’s great sandwiches is making a comeback
American home kitchens are in an unprecedented moment, where the most pedestrian supermarket staples can be as valuable as finicky homemade products. A household’s most prized possessions can include a jar of sourdough starter just as easily as a can of Chef Boyardee Spaghettios.
Which makes this the perfect time to celebrate the tuna melt, one of the most supermarket-driven of sandwiches.
The dish has been having a bit of a moment since March 1. According to a Reddit spokesperson, there’s been an increase of over 30% in mentions of tuna melts across the platform, which includes an 18.7 million-member food community, compared with the same time period in 2019. Canned tuna references were also up more than 60% across Reddit.
Coincidentally, the sandwich is a highlight of the new “The Tinned Fish Cookbook: Easy-to-Make Meals From Ocean to Plate” by Bart van Olphen. Van Olphen was once a chef at the 2-Michelin-star restaurant Lucas Carton in Paris. He’s gone on to become a passionate sustainable seafood advocate.
His new book includes 45 recipes for different kinds of canned and tinned seafood, from anchovies and sardines to less conventional options such as mackerel. “Tinned seafood is considered secondary to fresh. But people should think of it as a way of preserving-that’s a technique that’s so popular now and leaves you with a fantastic product,” says van Olphen. He, of course, advises buying sustainably harvested tinned fish, especially for tuna, which is heavily overfished.
Van Olphen has a soft spot for the tuna melt, which combines creamy tuna salad with melty cheese within the crunchiness of fried bread. He notes you can substitute your favorite cheese for cheddar and even use a thick layer of salty grated Parmesan. But it’s hard to argue with a cheese that melts all over the tuna salad as it toasts in the skillet.
The former chef in van Olphen hacks the classic by making a homemade ketchup to serve as a dipping sauce for the tuna melt. It’s a good, tangy, sweet tomato mix. But if you love a ketchup in a bottle, use that.
The following recipe is adapted from “The Tinned Fish Cookbook.”