Why we love Tuna Melts
I remember the first time I experienced a Tuna Melt after moving to New Jersey, United States, three years prior. It was the first summer of my freshman year of college. Back then, as an immigrant, I had yet to navigate the ins and outs of securing an internship to occupy my summer months.
Luckily for me, I wasn’t going to sit idly by. I got a waitressing job at a fine establishment in Jersey. Despite my lack of experience in waitressing, the owners of Montville Diner hired me for the summer. Oh, what a blast it was for me! The abundance of American staple cuisine, sprawling on the Jersey diner menu fascinated my mind and taste buds alike. It was here where I had my first encounter with the Tuna Melt, an elevated grilled cheese. The combination of the fermented sourdough bread, umami bomb of tuna and cheese, combined with slices of fresh tomatoes and onions, evokes flavor similarities to the tastes of Ghanaian cuisine that my taste buds are familiar with. Hence, why the Tuna Melt remains an all-time favorite dish of mine. So, here is an iteration of my favorite sandwich spiked with Gloria's Shito.
- 1 can of albacore tuna
- 1 tablespoon of mayonnaise
- 2 tablespoons of powdered parmesan cheese
- ½ teaspoon of red pepper flakes
- 1 teaspoon of Gloria’s Shito
- 1 teaspoon of dry onion flakes
- ¼ teaspoon of garlic powder
- ¼ teaspoon of black pepper
- 2 tablespoons of butter
- Two slices of sourdough bread
- 2 slices of havarti cheese
- 2 slices of Gouda cheese
- 2 slices of aged yellow cheddar cheese
- 2 slices of red onions
- 2 slices of heirloom tomatoes
- Sprinkle of sea salt
- Open the can of tuna and drain off as much liquid as possible, then empty out tuna into a mixing bowl.
- Add ¼ a teaspoon of black pepper, ½ teaspoon of red pepper flakes, 2 tablespoon of powdered parmesan cheese, 1 teaspoon of Gloria’s Shito, 1 teaspoon of dry onion flakes, ¼ teaspoon of garlic powder, 1 tablespoon of mayonnaise and a dash or a sprinkle of sea salt. Mix content in mixing bowl well.
- Starting heating a frying pan or a cast iron skillet over medium to high heat.
- Add about 2 tablespoons of butter to skillet and allow to melt.
- Place into skillet 2 slices of sourdough bread and allow to toast on one side for about two minutes, then flip bread to the other side.
- Reduce heat or flame to low.
- Assemble on each toast one slice of havarti cheese, gouda and a slice of aged yellow cheddar cheese.
- Cover with a lid for about three minutes to allow cheese to melt.
- At the same time on the side of the toast add slices of onions to allow slight caramelization then assembly onions on each toast.
- Add two slices of tomatoes on each toast.
- Finally, scoop on top your tuna mixture on top of either toast.
- Close sandwich then allow to cook for an additional 4 minutes, two minutes on each side while pressing down with a spatula or griddle press.
- Plate and enjoy.
Enjoy your delicious Gloria's Shito Four Cheese Tuna Melt!
Tuna melt is best complemented with a warm bowl of tomato soup.
Let us know and tag us in your socials if you give this a try.