Best Tuna Melt Ever


Classic BC dish from Chef Ned Bell, Ocean Wise Chef at the Vancouver Aquarium, and enthusiastic Toyota RAV4 Hybrid driver.

“When you start with high-quality canned Pacific albacore, it doesn’t take much to turn it into the tuna melt of your dreams: just a simple dressing of mayo, some good aged cheddar, and my secret weapon—a zingy artichoke puree. Slather the puree onto a slice of crusty artisan bread, top with the tuna mix and cheese, and bake until warm and melty.”

 

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Best Tuna Melt Ever
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 
Course: Appetizer, Snack
Servings: 2 people
Ingredients
Artichoke puree
  • cup canned and drained artichoke hearts not marinated
  • Tbsp extra-virgin olive oil
  • Zest and juice of 1 lemon
  • Sea salt and coarsely ground black pepper
Tuna melt
  • 5 oz cans oil- or water-packed albacore tuna, drained
  • 1/4  cup mayonnaise
  • Sea salt and coarsely ground black pepper
  • large slices crusty bread
  • slices aged cheddar
  • 1/2  cup grated white cheddar
  • 1 to 2 to matoes thinly sliced
Instructions
Artichoke puree
  1. Puree the artichoke hearts in a blender or small food processor or with an immersion blender until smooth. Stir in the olive oil and lemon zest and juice. Season with salt and pepper to taste.

Tuna melt
  1. Preheat the oven to 350°F. Have ready baking sheets, lining one with parchment paper.
  2. Combine the tuna and mayonnaise in a bowl and mix well. Season with salt and pepper to taste.
  3. Spread the artichoke puree on each slice of bread, top with the tuna mixture and a slice of cheddar, and arrange on the baking sheet (without parchment).
  4. Spread the grated cheddar on the parchment-lined baking sheet into 4 sections to make cheese crisps.
  5. Bake for 7 to 10 minutes or until the bread is toasted around the edges, the cheese slices have melted, and the crisps are golden and crispy.
  6. Remove from the oven, add a few slices of tomato, and season with salt and pepper.
  7. Serve open-faced with a cheese crisp.