There is nothing like these tuna melts if you enjoy the classic. They take the basic concept of tuna, cheese, and bread shoved under a broiler, and make it classy enough to have at a dinner party. (Make small bite size versions of your favourite version and serve it along side other hor dourves and white wine).
The idea to deck these little babies out to the max came from my desire to get as many vegetables into my food as possible. (Not to mention as much flavor as possible). I had some bright red vine tomatoes on my counter top and the herbs outside just had to be paired with them. Plus I put a bit of corn in with the tuna, adding just a touch of crunch and sweetness.
I was really inspired by all of the things sitting around the kitchen, and played with matching flavors.
The result was three slightly different variations (in flavor- but mainly presentation), all with the same basic tuna salad base (mayo, tuna, corn (the frozen variety is fine), salt and pepper:
- Rye bread, tuna with corn, tomatoes, basil, processed cheese, bacon, and chives:
- Rye bread, tuna with corn, tomatoes, real cheddar, bacon, basil:
- Rye bread, tuna with corn, tomatoes, basil, processed cheese, chives (chopped finely this time):
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