Earl Cooks Two Tuna Melts Today

How can cans create tastes that tantalize the tongue and taste-buds? TUNA! Julia Child always preached that tuna should be packed in oil to preserve the flavor. Water just leaches it out. Well, sorry Julia, all we had was water packed. But I did mix light with albacore for better flavor. I bind that all together with Miracle Whip. Why Miracle Whip? It has a vinegary tang like tartar sauce, so it is naturally better than plain mayo here. Salt and pepper are a must, and I also add capers, which give it a nice tang and saltiness. I toast some homemade bread slices, since this will be an open-faced sandwich. Final step is topping the tuna-coated toast with a blend of Italian Cheeses (mozzarella, Parmesan, fontina, asiago, & provolone), then place it in the oven, with the broiler element on but the heat set to 350℉.  You have to watch it and know your oven. You want to heat the entire sandwich through but not get the cheese too brown, just brown enough.

How it Turned Out
I liked mine, though it needed some more moisture, maybe Julia's oil-packed tuna would have helped!