Estate Comforts
“My Way” Tuna Melt with Pickled Vegetables
The Strategy:
A sophisticated diner classic upgraded for the modern table. Quick-pickled radishes, carrots, and red onions provide a much-needed sharp, acidic bite that perfectly cuts through the rich, heavy layers of creamy tuna salad and melted cheddar cheese.
Ingredients
- 3 radishes, thinly sliced, about 1⁄2 cup
- 1 carrot, peeled and thinly sliced, about 1⁄2 cup
- 1 small red onion, thinly sliced, about 1⁄2 cup
- 1 mini cucumber, thinly sliced, about 1⁄2 cup
- 1⁄2 cup white wine vinegar
- 1 tablespoon honey
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon coarse black pepper
- 1 (6-ounce) can tuna packed in oil, drained
- 1 celery rib, diced, about 1⁄2 cup
- 1⁄4 cup mayonnaise
- 4 to 6 cornichons, finely diced, about 2 tablespoons
- juice of 1⁄2 large lemon, about 1 tablespoon
- 1 tablespoon fresh parsley, finely chopped
- 3 English muffins, split
- 2 tablespoons mayonnaise
- 1 medium tomato, cut into 6 thin slices
- 4 ounce sharp cheddar cheese, grated, about 1 cup
Instructions
- Place the veggies into a bowl. Pour in the vinegar. Stir in the honey and 1⁄4 cup warm water. Season with salt and pepper.
- Let the veggies sit in the liquid for 20 minutes and up to a couple of days in the fridge. To serve, drain the veggies from the liquid.
- In a separate bowl, use a fork to break up the tuna into small pieces.
- Mix in the celery, mayo, cornichons, lemon juice, and parsley. Season with salt and pepper.
- Crisp the muffins in a toaster and place them cut side up on your work surface. Spread each one with mayonnaise. Layer a tomato slice on top of the mayo. Spread tuna salad on top of the tomato. You will have six open-faced sandwiches.
- Transfer the muffins to a baking sheet lined with parchment paper.
- Sprinkle the cheese on top of the tuna.
- Turn your oven to broil.
- Place the baking sheet into the oven and broil until the cheese is melted and bubbling.
- Remove the baking sheet from the oven and serve the tuna melts warm with pickled veggies on top.
Thing to Note:
Broiling is a great way to get a thing really hot, really quickly. The secret to avoiding burnt food is to watch it carefully while it’s cooking. Place the top rack close to the top broiling element in your oven. Make sure you have room between the top of your pan and the bottom of the broiler. You might need to have the rack set one space below the top setting. Place the baking sheet under the broiler and watch as the cheese bubbles.
Another Thing to Note:
Cornichons are tiny, tart, French pickles. You most often see them on charcuterie boards. They add a punch of pickly flavor to this and many other salads.
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The Heart of the Table
A well-made tuna melt is the quintessential leisurely weekend lunch. Serving it open-faced on an English muffin feels inherently sophisticated, transforming a standard sandwich into a knife-and-fork affair. It is elegant enough to serve guests out on the patio, but familiar enough to eat by the fire on a quiet afternoon.
Neighborly Grace
- THE PRESENTATION: Do not skip the pickled vegetables. The visual contrast of the bright pinks and oranges against the melted cheese makes this dish look like it came out of a gourmet cafe.
- THE POUR: A crisp, heavily iced glass of unsweetened black tea with a thick wedge of lemon, or a chilled, very dry Sauvignon Blanc.
- THE VIBE: Bright, satisfying, and decidedly chic.
