For days when you are absolutely miserable and voraciously hungry, tuna melts is the answer! This happened to be a particularly divine answer this Sunday, as I was completely out of meal ideas and was dying to eat something decadent and indulgent. It’s quick, not fiddley and the portions are considerably large, which means you can eat the leftovers for dinner and not even complain.
This version is slightly different from most since I didn’t want to include mayonnaise. What can I say? I wasn’t in a very mayonnaise frame of mind. Also because I had bought a different can of tuna that happened to be chili tuna, and I was dying to try it out, but more of that later.
that it really had chili. They were not joking about their chili. Can you see these two red chillies. My soul jumped out for a second, but I regained my composure. I will eat tun melts, even if it kills me.
put on a tray to bake. as you can see I have two and there was no leftover tuna mixture. I used up by generously heaping them on the bread. and why not? bake at 190℃ for 15 minutes, or until the top melts and starts almost bubbling and the bottoms turns slightly crusty.
feast yer eyes. Look at these babies. I had no words nor expressions. I was spellbound. This is what gluttonous heaven for chili lovers is made of. This is what starving dreams of degenerate souls look like. This right here is the answer to every question you might have.
this is a slab of everything evil and look how it melts and oozes from the side. It tasted luscious and dreamily melty. It might have been all the cream cheese, but ooh, was it immoral. It was spicy, yes it was! but addictively so.You want to eat this. Everyday!
Ingredients ( this isn’t something you can measure, it’s more of a go with the flow and really up to your liking, but I’ll give somewhat accurate amounts as I figured)
tuna can: 1
Bread: half loaf of french bread split into two (you can even use sandwich bread)
onion: medium-sized or half of a large one (chopped fine)
coriander: 2 tablespoon (chopped fine)
egg: 1 large hard-boiled (roughly chopped)
cream cheese: 180g ( a bit less than 1/2 cup)
cheddar cheese: 4-5 tablespoons + more for sprinkling on top (optional)
garlic powder: 1 teaspoon
pepper: 1/4 teaspoon
Preparation instructions: Mix all ingredients in a large bowl and mix until well combined. Spread generously on bread. Top with some more cheese, and bake at 190℃ for 15 minutes until the cheese had melted and the bottom is slightly crusty.
Alternately you can also sandwich this filling to make a grilled cheese sandwich. It works beautifully both ways.
There really isn’t much to it, but the addition of coriander just ups the flavour ever so well and the cream cheese makes it wickedly melty.