It may be an unspoken rule, but many chefs agree that cheese and fish should not mix. One sure way to upset your server in Italy is to ask for parmesan cheese on seafood. There is ONE exception to this rule – and that’s when you slap them in between two slices of bread and toast it up so the cheese gets melty. It’s not hard to see why this baby breaks culinary rules!
(Unofficial tip: This tastes even better as a late night snack. It just hits differently when the moon is visible – it’s science! It also tastes better if it’s chilly or rainy out since it’s served warm, with oozy cheese).
Briny: Add some pickled jalapeños, green olives, or capers for extra brininess. Crunch: Add some finely chopped red onion. Spice it up: Sprinkle some red pepper flakes into your tuna filling. Tomato: A slice of tomato works well, OR, if you want to make a gluten-free version, stack the tuna filling onto a thick slice of tomato, put the cheese on top, and broil it for a moment so the cheese melts. Avocado: I’ve added avocado slices before, and I like doing this after I’ve made the tuna melt. That way, it doesn’t get lost in the tuna filling. Lighten it up: If you want to lessen the carbs, serve this as an open-face tuna melt! Toast the bottom piece of bread in the skillet, then load up the tuna and cheese. Pop it under the broil for a minute to melt the cheese – enjoy!
A side of roasted potatoes or sweet potato wedges is perfect with a broccoli coleslaw. And a spring mix salad on the side adds a refreshing touch to round out the meal!
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