Back in college when we were less than sober, we used to order in greasy, cheesy, nasty pizza. A lot of friends would also frequent the Waffle House. So we thought, ok, a recipe for something that satisfies the requirements of “drunk food” but maybe it also qualifies as proper late night snack food. Bonus: It’s not terrible for you. Aha! We give you the oh so easy, delicious, and cheesy tuna melt!
- Thinly sliced onion (red or yellow)
- 2 slices provolone cheese
- 1 slice multigrain bread
- 2 slices beefsteak tomatoes
- Handful of baby spinach leaves
- Dijon mustard
- Canned tuna
- Optional: shaved carrots (in tiny pieces) and finely diced celery
- First things first, you have to make the tuna salad.
- To do so, drain the tuna in the can and add to a bowl.
- Using a fork, break up the tuna so it’s not in chunks anymore.
- Add in mayonnaise a little at a time, while folding and mixing it into the tuna. I leave the amount of mayo to your discretion. I like my tuna salad creamy but not oozing with mayo.
- Optional: I like to add diced celery and shaved carrots to my tuna salad for flavor and color.
- To make your tuna melt, first you’ll want to take your onion slices and lay them atop your slice of bread.
- Stick the onion-topped bread in the toaster until the bread is browned and somewhat crunchy.
- Then top the onions and bread with Dijon mustard (again, I leave the amount to your discretion). This is easier to do if you have one of those squeeze bottle Dijon mustards, rather than the kind that requires spreading with a knife.
- The next layer is the baby spinach leaves. Lay those atop the mustard (the mustard will help hold them in place).
- Then top the spinach with your two tomato slices.
- And then top the tomatoes with the tuna salad.
- Using a fork, mash the tuna down enough so that it covers the whole slice of bread.
- Top the tuna with the two slices of cheese.
- Time to return the open-faced sandwich to the toaster. But this time, put it on broil, rather than toast, so that it just warms the top, thereby melting the cheese. I would leave it in until the cheese melts and starts to lightly brown just a bit.