Wednesday, October 14, 2015

Tuna Melt

Gluten Free Tuna Melt in Pictures from www.DrJeanLayton.com

Gluten-free Tuna Melt Construction  from www.DrJeanLayton.com
Getting ready for the busy season of life means having some go to meals ready in the pantry at all times.

Is fall like that for you?

Each of us have sports, schoolwork/studying, volunteer work and  hobbies that keep us running from waking to bedtime.
Even in our "make it from scratch" household, sometimes the meal is incredibly simple.

I come from right outside of New York City, and can't remember when I had my first tuna melt.
It's likely one of those recipes created from the back of the can, when tuna fish was first placed in tins, and mayonnaise was poured into glass jars for retail sale.
It's been a classic sandwich available at coffee shops for decades.

I do remember making my first tuna melt at about 6 years old.


Toasted Udi's Bread for a Gluten-free Tuna Melt from www.DrJeanLayton.comOne of my sisters showed me how to make the toast the perfect shade of brown, then smeared on some tuna salad we had just made.
The fun part was cutting a thin slab of orange cheddar cheese, well trying to cut one slab.  I kinda created cheddar cheese chips instead.  But they worked just as well, shingled across the top of the tuna.
A quick pop under the broiler got them melty, bubbling where one had slipped off the top of the mound of tuna.

Gluten Free Tuna Melt in Pictures from www.DrJeanLayton.com
I made DINNER!  I was so excited to use the broiler. In our old gas oven it was like taking your life in your hands while lighting with a match.

And my big sister was quite proud as well.

Classically, a tuna melt is crispy rye toast, topped with freshly made tuna salad, rich with mayonnaise, with a bit of crunch from celery, red or sweet onions and maybe sweet pickles and sliced cheese.

Which means that this is one of those sandwiches that depends on the quality of the ingredients you have in your pantry.

Now that we are gluten-free, Rye Toast is out.  I haven't found a great substitute that gives me an inkling of the flavor of rye. There are some that have a great caraway flavor but nothing really tastes like rye.

We substitute in whichever gluten-free bread we have around the house. In the pictures, it is Udi's whole grain bread from Costco.  We tend to keep a loaf in the freezer.

The toasting is the key to a crunchy exterior to the final open faced sandwich.
So take your bread of choice on a little trip through the toaster but not till it is dark.
Place the toast into an oven proof pan or cookie sheet.

When I was making this one, I was truly lazy and chose this cake pan to act as the plate when we were done.


Classic Tuna Melt made #GlutenFree

Gluten-Free Tuna Melt

By ,

Crunchy toast, topped with smooth and tangy tuna salad, enrobed in cheddar cheese. Yes, it's a perfect quick pantry dinner.

Gluten-Free tuna Melt from www.DrJeanLayton.com

Prep Time:10 minutes
Cook time: 5 minutes
Yield: Servings
CategorySide Dish
Equipment needed: Cookie Sheet
Ingredients:
1 Can 5 oz. Tuna Fish-packed in water (I'm lucky enough to have friend's who can tuna yearly from freshly caught fish, but any quality brand will do)
1/2 cup good quality gluten-free mayonnaise (fine to use any alternative version you need)
2 stalks celery-minced
1/4 cup minced red or white onion
2 tablespoons sweet pickle relish
2 slices good quality gluten-free bread
4 slices cheddar cheese
Instructions:
1. Toast the bread to a gentle brown
2. Drain the tuna fish.
3. Combine all tuna salad ingredients and stir to combine well.
4. Top each piece of toast with a scoop of tuna salad, spreading to cover the bread
5. Top each side with two pieces of cheddar cheese
6. Pop under the broiler till the cheese melts.
7. Serve immediately

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