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The Tuna Melt – Open Face, Insert Hypocrisy

If you watch as much food television as I do, then I’m sure
you’ve heard a celebrity chef or two, pontificating about the horrors of
combining cheese and fish. They say it’s never acceptable, no exceptions, never,
ever.


Of course, after the show ends, they have a couple beers and
head for their favorite late-night diner, where they enjoy delicious tuna
melts. Those hypocritical bastards. I’m not saying to start pouring nacho
cheese sauce over your sautéed sand dabs, but when it comes to food, it’s best
to never say never.

As I mention in the video, this will only be as good as your
tuna, so use something nice. You know I’m a Tonino man, but any imported,
olive-oil packed brand should work fine. By the way, I enjoy the classic,
toasted sandwich-style tuna melt a great deal, but this open face version is a
little easier to execute, and perfect for larger groups, since you can fit a
bunch on a pan.


Whether you use my formula or embellish to your tastes, I
really hope you give these a try soon. And, if you know any celebrity chefs,
invite them over and see if you can get them to admit this totally works.
Enjoy!


Ingredients for 2 large tuna melts:
2 thick slices of Italian or French bread
2 tbsp soft butter
6.5 oz jar of oil-packed tuna, drained
2 tbsp small diced celery
1 tbsp minced green onion
2 tsp capers
1 tsp hot chili sauce or other hot stuff to taste
salt and pepper to taste
2 tbsp mayonnaise, or more to taste
about 1/3 cup shredded or crumbled fresh mozzarella
1/4 cup shredded sharp cheddar cheese
cayenne to taste

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