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The Secret Recipe Club and The All American Sandwich: Tuna Melt

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The Secret Recipe Club and The All American Sandwich: Tuna Melt

The Secret Recipe Club and The All American Sandwich: Tuna Melt

The Secret Recipe Club and The All American Sandwich:

Tuna Melt

The Secret Recipe Club and The All American Sandwich: Tuna Melt

The Secret Recipe Club and The All American Sandwich: Tuna Melt

There is a tale to tell about the origins of the Tuna Melt – apparently this classic sandwich, the mainstay of many a late night diner has its roots in the deep South; Charleston, South Carolina to be exact.  Like many popular regional recipes it was born of a mistake in a busy kitchen; when a diner asked for a “grilled cheese sandwich with a smear of mayo” at the Woolworth’s lunch counter on King’s Street in Charleston,  a bowl of tuna salad that was above the griddle tipped over and fell on to the grilled cheese and happily “melted” into the gooey cheese on bread. The diner, a chap called Bo, was asked if he wanted to send the rather tasty smelling “mistake” back and have a new order made, but he declined and decided to try it – and so taken was he (and the staff who had made another melt by this time) with the new invention, that Woolworths decided to add it to their lunch time menu, and so the Tuna Melt was born! Well, that’s one tale anyway, there are more ideas about the tuna melt invention here, Who invented the Tuna Melt, and whatever the origins, it remains one of my favourite sandwiches, plus is so quick and easy to prepare.

Tuna Melt

Tuna Melt

So, when I was perusing through all the recipes of my “secret blog” this month as part of my participation in The Secret Recipe Club, I stopped short when I got to Tuna Melt! This month, I was assigned the lovely blog “Cook with Sara” and her recipe for Tuna Melts was my choice of recipe to make. It wasn’t an easy decision, as before I stumbled upon her tuna melt sandwich, I was also busy bookmarking Sara’s recipes for Baba Ghanoush, Chipotle Crab Dip, Chipotle Beef Ribs (Crock pot), Banana Scones, Bacon and Egg Pie, Bourbon Chicken and Fish Tacos! In fact, Sara has an amazing array of recipes to choose from and I was spoilt for choice.  Sara is a Midwestern girl who loves to cook AND eat. She started cooking and baking at a young age, and one of her most famous desserts in elementary school was “cookie and fruit plate” which she lovingly wrote out on an index card when a friend of her parents asked her for the recipe! If you want to get to know Sara and her recipes better, than why not pop over to see her: About Sara, and don’t forget to take a doggy-bag!

Tuna Melts

Tuna Melts

Sara’s recipe also adds slices of tomatoes underneath the tuna salad, which we both loved, and her tuna salad mixture was very tasty, and includes chopped onion and pickle relish – but I did tweak the mixture and added a few extras. I also added chopped celery, cornichons (baby gherkins), spring onions, low-fat mayonnaise and a dash of Tabasco hot sauce for an extra kick.  Sara suggests using burger buns – I used some wholemeal brown bread buns for extra fibre and also because we prefer brown bread over white, unless it’s lovely crusty baguette of course! Sara’s recipe is below, with my amendments in red.

Tuna Melts

(Cook with Sara)

Tuna Melts

Tuna Melts

2 x 5 oz cans tuna packed in water, drained (I used 1 x 120g tinned tuna in spring water)
2 Tbsp. finely chopped onion (I used 2 spring onions)
2 Tbsp. pickle relish (I used 6 small cornichons, chopped finely)
1/3 cup shredded cheddar cheese (I used sliced Cheddar cheese, about 50g)
2-3 Tbsp. mayo or miracle whip (use as much dressing as you prefer) (I used low-fat mayonnaise)
sliced tomatoes
2-3 hamburger buns or English muffins (I used 2 wholemeal brown bread buns)

Toast bread. Meanwhile, combine tuna, onions, pickles and mayo (and all the extra ingredients I used)  in a medium bowl and mix well. Slice tomatoes and place a top bread. Spread tuna mixture over tomatoes. Place cheese on top of tuna mixture. Broil or toast (grill) until tuna is warm and cheese is melted. Makes 2-3 servings. (Two halves per serving.)

Tuna Melt Ingredients

Tuna Melt Ingredients

That’s all for today, I hope you enjoyed the “potted history” of the Tuna Melt and this recipe if you make it. Have a great week and I’ll be back soon with more recipes and culinary chat, Karen 

Tuna Melt

Tuna Melt

Secret Recipe Club

 

I am also adding this “family fishy snack” to Louisa (Eat your Veg) and Anneli’s (Delicieux) monthly blog challenge Four Seasons Food as the theme for March is FISH!

fsf-spring

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  3. Dominic says

    oh look at your lovely new blog!… so pretty to go with the new logo… aren’t we all about the new Spring look this year!… love a tuna melt too, this used to be my ‘go to’ snack… adorable xx

    Reply

  6. Manu says

    These look so good!!! Karen, it was a pleasure to cook from your blog! I LOVED so many recipes and I am very grateful to the Secret Recipe Club for introducing you to me! 🙂

    Reply

  9. Louisa Foti says

    I’ve just realised you’ve changed and your new logo’s now in place! So sorry if this was a while ago and I missed it, but I’m loving your new look, so cwet Lavender and Lovage! You so can’t beat a classic Tuna Melt sandwich, it probably gets made nearly once a week around here in my panini press either as an easy mid-week dinner or a saturday lunch or tea time treat. Luckily my kids share my love for a good old Tuna Melt!. Liking your cornichon and spring onions additions too.

    Reply

    • Karen says

      Nope! You are not late in noticing Lou and thanks for your lovely and supportive feedback too! I bet that all these types of sandwiches make a regular appearance on the eat your veg table – so easy and tasty!

      Reply

  12. kellie@foodtoglow says

    The history of this fine snack lunch is news to this ex-pat American. I can tell you that these were popular when I was growing up in Florida. Your version looks much more attractive than I remember!

    Reply

  17. Jean | DelightfulRepast.com says

    Karen, I got tears in my eyes when I spotted your lovely tuna melt. I haven’t had one since my dear mother-in-law died 7 years ago. I only ever had hers. Never ordered them in a restaurant or made them myself. Must do that soon.

    Reply

    • Karen says

      Awwww, thanks for telling me Jean and I am so pleased that I brought back happy memories of your mother-in-law too……..DO try this recipe, it is a winner! 🙂

      Reply

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