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Apple, Cheddar, and Tuna Melt

Apple, Cheddar, and Tuna Melt
In high school one of the first things I learned to make was the classic Tuna Melt. Proudly showing off my culinary achievement at home, I made several and promptly devoured them. It took a while before I could look at a Tuna Melt again, but this version rekindled my love affair.
  1. 1 6-ounce can tuna, drained
  2. 1 tablespoon mayonnaise (or more, as desired)
  3. 1 teaspoon lemon juice
  4. ¼ cup diced red onions
  5. ¼ cup diced celery
  6. 1 Granny Smith apple, peeled and finely cubed
  7. Freshly ground black pepper, to taste
  8. 1 sourdough baguette
  9. ¾ cup grated aged cheddar cheese (such as Hook's 10-year aged cheddar)
  1. In a medium bowl, combine tuna with mayonnaise, lemon juice, onions, celery, and apples. Season with pepper and combine well.
  2. Slice baguette into 8 pieces about ½-inch thick. Cover slices with mixture, then sprinkle each with cheese.
  3. Place rack in top portion of oven and turn on broiler. Place slices on a cookie sheet and put under broiler for 2 - 3 minutes, until warmed through and cheese is bubbly and begins to brown (don’t let them burn).
  1. For more recipes, grab a copy of Tin Fish Gourmet: Gourmet Seafood from Cupboard to Table by Barbara-jo McIntosh (Arsenal Pulp Press, 2014).
Adapted from Tin Fish Gourmet: Gourmet Seafood from Cupboard to Table
culture: the word on cheese https://culturecheesemag.com/

Barbara-jo McIntosh

Barbara-jo McIntosh is an award-winning food professional with over 25 years experience in the food and hospitality industry. Formerly the owner of the popular Vancouver restaurant Barbara-Jo's Elegant Home Cooking, she is now a passionate bookseller and supporter of the culinary arts, as well as the author of Tin Fish Gourmet: Gourmet Seafood from Cupboard to Table

Photographer Tracey Kusiewicz

Tracey Kusiewicz is a freelance commercial photographer specializing in food and beverage in the Vancouver, British Columbia area.