The Perfect Tune Melt MUST HAVE CRUNCH!
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- Опубликовано: 2 июн 2024
- Tuna Salad always grossed me out, that was until I learned how to make it properly. Today we make a Spicy Tuna Crunch Melt that will be the best tuna melt you’ve ever had.
Recipes:
Spicy Tuna Crunch Melt
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I don’t put onion in my tuna fish salad. I used to put ribbon of carrot made with the use of a veg peeler. But I now finely dice a Granny Smith apple along with lots of diced celery and it’s very good!
Dude-You nailed it. That’s exactly the way I make mine right down to the toasting and crushed chips. I’m a 62 yo guy and I’ve cooked in a lot of spots and that’s the recipe I bring with me.
He used plastic cheese!🤢🤮
@@MsFreedom4us Ha ha - you're absolutly correct - That's not normaly part of my recipe, but sliced american is and that's what Kraft plastic cheese is - Good ol' processed american cheese. I've tried many different cheeses for utility level melting and processed american never disappoints. I sometimes use a blend of other big boy adult cheese (gruyere, fontina, brie or boursin, spicy brown and fig spread) when making a grown up grilled cheese, but for utility level melting cheese I like american. Do you have any melting cheese preference? I'm always up for suggestions.
@@MsFreedom4us Don't ever eat it on it's own but it's perfect for cheeseburgers and melts.
nah, you gotta leave some of the olive oil that way you can also cook the tuna salad in a pan to make that a little crispy too. At the end, add the cheese so that its melted within the cooked tuna salad.
@@ricodelavega4511 dude, that sounds so good. I’m going to try that this weekend. Makes total sense.
Looks like the best tuna melt I’ve ever seen!
The way he talked about the canned Sunkist tuna made me rethink my whole childhood 😂
Reminds me of Cream-o-Tuna! One can added to a cream based soup, a few chopped hardboiled eggs for filler.....maybe on toast or some white rice split six ways! I'll never eat it again as long as I live! My nephew asked my mom to make it for his birthday! I thought it was disgusting until I saw the contemporary version piled up like a pyramid with big chunks of albacore, bright green peas, white, creamy sauce on top of buttered egg noodles, then sprinkled with grated cheese! Nothing like the dishwater we had as kids! I don't eat Split Pea soup either!! Cold, hot or in the pot nine days old! Hahahaha!
My hometown golf course has the best tuna bacon melt on this planet, it's funny you mention your tuna recipe was inspired by a golf course.
I think there are some real gems in those little kitchens inside a club house.
Honestly, tuna salad made from the cheapo tuna is still tasty and I love it. Making it with more expensive tuna is better, but if I'm making tuna salad, I don't need the fancy stuff. Whatever suits y'all's budgets and tastes.
Couldn't agree more.
Same. The smashed up tuna looks exactly like the stuff from the cheap can.
I can taste the difference between cheap water tuna and olive oil packed canned or jarred tuna.
Him, uses expensive tuna with cheap packaged American cheese. Me, uses cheap can tuna with deli sliced American cheese.
That tuna melt is a thing of BEAUTY!
Dude, you're the best. You keep it real and it always looks delicious. Big props.
This looks amazing. I can't wait to try it.
I've wondered why I'd never liked chips on my sandwich. Smashing them up? Brilliant!
its actually insane how consistently this guy blows my mind with his recipes, youre honestly my favorite resource when it comes to cooking and its not close, thanks for all the videos
That looks excellent! Thanks for sharing this!
I love tuna salad and this looks absolutely amazing!
Awesome video, Stephen. Love the recipe. Also, seriously love the context throughout! 😉 Outstanding content.
A Kenji tip that was a game changer for me was to use less mayo and more high quality olive oil. Creates a rich, velvety texture to the tuna.
As a young man of 20, I spent a year on the Korean DMZ courtesy of the U.S. Army. One of the tastes of home, the local NCO Club, made a mean tuna melt. Tuna Melt with Cream of Mushroom Soup. Not nearly as fancy as your version, but it still brings smiles to my face almost 50 years later. I’ll try yours.
He said we all had beautiful faces, what a wonderful man!
Explaining the technicalities of the temps & texture is spot on. Awesome job!
Made this today, and it was outstanding. Thanks! 😊
Looks awesome, cant wait to make it
That looks delightful! 😮❤😮
Dude, this looks excellent. can't wait to try it.
I will go out and find this tuna! It looks absolutely amazing and I love the idea of chips.
Amazing! Thanks for the quality video, mate.
Looks great! Will definitely use the chips on my next tuna melt sammy. As I am not a huge fan of raw carrot and celery, I can also highly recommend using dille pickles and pearl onions alongside the red onions.
That looks amazing
Amazing attention to technique! Thanks
Oh. My. God. That looks so delicious!
Yup I'm making this this weekend forsure
The way your videos are edited and the pacing is awesome. You got my mouth watering with this recipe too. Keep up the great work
I've experimented with mayo vs. butter on grilled cheese and come to the conclusion that butter is just better. Sure, the mayo toasts a little better, but it has a plain oily flavor versus the creamier flavor of butter.
This looks delicious! Need it
looks delicious
Another great point you made, Steve, is to get acidity into the tuna salad so that it's not overly rich. Brilliant as always, thanks!
Love your videos man!
That looks absolutely fantastic! I love a good tuna melt, and this one just knocks it out. It's not too fancy and the carrots add some sweetness to balance the salt level in the tuna. This dude is awesome.
I remember being a kid in the 80s my mom would make us tuna salad sandwiches for lunch during the summer. She used garlic salt and put cheese on there. Toasted white bread. Awesome memories watching the game shows with mama.
that looks great.
Absolutely love this!!! Growing up strict Italian Catholic meant fish on Friday so over the years tuna became an obsession. Of the several ways I prepare it, I personally found that I achieve the best texture and flavor by dicing a very crispy kosher dill pickle and adding it. Great to see you add the cheese - so many people still believe that you can't mix fish and cheese. My favorite is a good smoked gouda.
I never understood that. Fish is flesh. Basically, Catholics couldn’t not eat protein one day a week so the Pope said, “Fine. You can eat fish on Friday. Good Lord you people are dense. Your savior died a miserable death for you and you can’t skip protein one day a week.” LOL
@@boscopappas234 The Pope realized he'd get replaced if he kept meat from the Italians for more than 12 hours lol
Made in love it awesome stuff and thanks to you I own some.👍👍
I always reserve the packing oil from the ventresca I eat. It's nice and flavorful, and is great for adding a bit of flavor oil in other applications like a vinaigrette.
Me too - or maybe drizzled on bread with a schmear of boursin or brie cheese. So good. Anchovie oil works well, too.
@@quilcine809 Indeed! Great uses of the oil.
I was shunned from the age of four to my sixth birthday for not saving the excess oil from the can of tuna. It's an Amish technique, like slapping someone with silence.
The first not what I grew up w tuna salad, that I still love, was Carla lalli music’s. It was the first tuna melt I really liked because the traditional one I grew up w is only good the way I grew up w. Now I have to try this one! Thanks 🙂
Looks great- Tuna the lunch of champions !
Your the only video iv found which tells what temp to toast the bread on. Thank you looks amazing can’t wait to give it a try
nice , well done love your stuff
What can one say but you are the freaking best ! Thank you!
I watched this vid last night and made the sandwich for lunch today. Thank you
Oh that is just perfect 😋
Yes sirrrr just what I’ve been craving. ❤❤
🔥 🔥 had this today 💯
On the shopping list for tomorrow ❤
The best part about a tuna melt is everyone does it differently I can’t tell you how many renditions I’ve had. My mom always added mayo, lemon juice, cucumber, celery, red onions, olives, and dill weed! Oh and plenty of black pepper 😋 great video
thats exactly my own method..I use pickles ..weed and cumber sound fantastic
Ohhh cucumber and olives - katamala?
@@embreedowling kalamata or pimento stuffed greens either one provides a delicious brine flavor. I’m sure it’s the same reason people add pickles but I love olives
Dill is a great idea, noted here, thanks. Must also try black olives! I go for lots of veggies, so I use a bit of onion, then lots of green and red peppers, carrot, and celery.
Now THIS is a Tuna Sandwich I can get behind! Dang, I love you bro, thank you for this! You're always on point!
Respect on housing that first half!
Love the channel, you are one of the best instructional cooking content on the internet. You did a great job listening to your audience regarding the way you present the content. Happy for your success, bravo.
You are the master of sandwiches , no mess and perfectly balanced in a culinary harmony
Wow, so good 👍 thanks.
Tuna salad is amazing
Your the man...great video and I cannot wait for my lunch at work tomorrow. Good work please keep it up and I liked and subscribed.
Always used celery and ooonion and a dash of celery salt but never tried it with carrot. Definitely going to try that next time. Great video! Thanks!
I've been making for my wife tuna melt sandwiches using your tartar sauce recipe. This is much simpler recipe and looks just as yummy. Thanks for the heads up. :)
Grossed me out too lol. Love it now. That looks great! Nice job!
I just made it. Wow it's really good and my kids actually eat it as well!
Ortiz is a Spanish (Basque) brand, they also sell canned sardines, anchovies and more. It is a very appreciated brand here and it's one of the oldest companies around. I got very surprised when I saw it in this video, I am glad you can enjoy it there! I love eating it with some olive oil and chopped onion, you should try it. This sandwich looks nice, I will try it someday. Thanks for your content :D
do you mean olive oil and onion instead of Mayo, carrot and celery?
@@grafxgrl8030 yeah, just olive oil and chopped onion mixed with the tuna. No mayo or bread, it is pretty good betwern two good slices of bread though 🤣
Basque, just Basque.
@@nagoreacedo2196 creo que muchas personas no ubican basque si no les hablas de España primero. Personalmente creo que esa discusion no tiene mucho sentido aqui.
Bingo! NAILED IT!!!
This looks really good! We usually do an open face tuna melt under the broiler. Now I guess I have to try this. My only change would be swiss cheese. Try it, the flavor of the swiss gives the sandwich a whole new taste.
nailed it!
I made this this week cause it looked so good and it was a hit with my kids. I liked it being generous with the pepper and chips. I like the extra acidity. My daughter is vegetarian I made a vegetarian version with sautéed mushrooms as a replacement for tuna and the mushroom version was good too.
Damn, looks fabulous!
Dude. I cant wait to make that.
I was exactly the same growing up. Absolutely hated tuna, especially canned. That said these do look pretty good.
The best tuna fish sandwich I have had is from the Blue Moon restaurant in Cambria CA. I will eat this multiple times if I am there. Then theres a tuna melt thats off menu. They use Cotswold cheese and its the bomb. Staff noticed we were returning for the same dish and recommended the melt.
Most underrated sandwich
Cheers from San Diego California
Made with plastic cheese! Looser!
Growing up we would add small cubes of dill pickle and sharp cheddar (tillamook), some minced red onion, the mixed with mayo. Then put that mixer on a soft white bread like franz bread. I think franz is regional here in the PNW. So good.
Winner winner! ❤❤❤😊
I go with peeled red pepper versus carrot, and ensure my celery stalk has leaves (those things pack a huge blast / zing) Perhaps a little rough chopped capers, one garlic clove (and sub in Shallots for Red Onion) - think the rest is the same though. Fleur de Sel, Black Pepper and Voila! I'm a sourdough fiend, so that's my go to for grillin' bread. Hmm I broil em open face tho .. actual melt. I go about 2.5-3" thick for tuna salad. That cup looked pretty crazy bro. Thx for the upload
Yesss...All excellent variations. i'll hold off with the garlic for tuna salad, but that's just me. Shallotts and capers are always in my fridge and often in my tuna salad. have you ever used chopped hard boiled egg-it really works...
All good variations, I agree taking out the carrot and red pepper would be a nice sub. maybe garlic butter brushed on to toast the sourdough for me. I use celery leaves as well, im glad you're telling the others! I like mine with a whisper of heat so cayenne or red pepper flakes in the salad. Sharp white cheddar too.
also a bit of dill!
@@MrRussellharmon10 Cheddar is the match made in heaven lol. I'm not a processed cheese fan, and it looks like that's what Steve used. The other addition I forgot to mention is celery seed. Works so well in all creamy 'salads' my Mom makes a broccoli 'coleslaw' with raisins and cabbage and the celery seed is a perfect accent
@@MattRoadhouse yeah I get the pull and nostalgic taste but you can’t beat cheedar on the melt. Haha I was gonna say celery seed too! Old Bay seasoning has a good amount in it along with other spices and that’s what I’ll use on most things if I wanna give it a pop. That salad sounds amazing! Think we agree celery is very underrated from seed to leaves haha
the cherry peppers really are a nice kick to this sandwich, def took me to flavor town!
That sandwich looks so yummy. I add celery, onion, some chopped pickle or relish, Mayo and tarter sauce, mustard and a splash of white vinegar.
Amen bro
I love Tuna Salad sandwiches
You do good things brother
I like mold-able tuna salad that isn't soggy. I like to control that with a) matzo meal, or when I don't have that, b) saltines that I've crushed with a rolling pin. Just a little bit is all it takes.
Love can Tuna, have it a lot!
Wow, you hit us with another “as a kid I hated” when as a kid I LOVED IT 😂 great cook tho as always
Not a big fan of tuna like this but my mouth literally just watered.
You will never convince me to mix cheese and fish but you have blown my mind with that bread grilling technique.
Looks great, I ll try it with sweetcorn though, can't imagine eating a tuna sandwich without it haha
Nice looking sandwich!!! I’m addicted to my mother’s version which was onion and celery only (no carrots) and she’d hit it with a splash of red wine vinegar. That would neutralize any fishy smell. Topped with iceberg lettuce. And you’ve got to have a pickle spear on the side
So listen - I've had my share of tuna sandwiches and tuna melts in my life. However recently I had a tuna melt at brunch in Chicago on a whim, I just wanted something that wasn't heavy with my hangover coffee, and it's become my favorite tuna melt I've ever had. I think they key with that sando is they use a rustic sourdough, swiss (which I normally dislike), and a lemony, light, tuna salad which has a crunch. Looking forward to trying this sucker now that I'm a tuna melt aficionado!
I use celery, cucumber or green apple in my tuna salad for crunch depending on what I have on hand and, guys, cream cheese instead of may or half mayo, it’s a different ball game!
Tuna melt is my favorite sandwich!
I've always used solid white albacore in water never tried tuna in oil.
Adding carrots is an interesting choice. Sometimes I like putting hotsauce directly into the mix.
Also, toasted sourdough is great with tuna salad. The toasted crust adds a crunch similar to chips.
Definitely, sourdough is the best flavor/texture compliment.
Omg i made some with leftover blue fin steak once and it was game changing
Midwest guy here who almost never tries a fish dish. This looks amazingly approachable and I'll try it and report back. Thanks!
Dude..... that might be the most epic tuna melt ever seen by humankind. It literally made me salivate. I have to make one now. You're the SH bro.
Oh, can I also say? If you have cats??? Don't discard of that oil! They'll lap it up and it will be amazing for them! Packed with nutrients for the kitty cats.
I use finely chopped red onion, celery, sweet pickle along with sweetcorn for my veggies in tuna crunch or tuna melt. I season with celery salt and white pepper.
I know what you are saying about the quality of tuna...but I don't go overboard on quality because of cost and the fact that for a sandwich you are going to lose 95% of texture anyway. But I always use tuna in olive oil...not in brine or spring water. I discard 90% of the oil but retain some in the mix.
For cheese I've experimented with lots...now I prefer gruyere or manchego.
But ur definitely 💯 on the fact that the mix shouldn't be too wet.
Perfecto
love that moist tuna salad noise being tossed. nooooise
Dill or Jewish Rye from Orowheat are excellent choices for a Tuna Melt! A crisp leaf or two of lettuce adds great texture, preferably Romaine or Butter but Iceberg works in a pinch!
Damn bro , that looks incredible !
The fist time I cooked fresh tuna back in the day I overcooked it. I chilled it in the fridge and I have to say it made the best tuna salad sandwich I ever had. Re heating cooked fish has always turned me off. I always use the left overs for a tuna style sandwich. However I will reheat fried (fish and chips) in the toaster oven... great video, solid sandwich. I'm also a kenji fan, he thought me how to make a grilled cheese, lol.
Low fat cream cheese instead of mayo is a good healthy option. Hummus is also a good addition and Siracha!