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,
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.
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.