Tuna melts are enjoying a resurgence in popularity, driven by social media trends and appearances in hit shows like Heated Rivalry. But these aren’t your average sandwiches. Three renowned chefs – Martha Stewart, Ina Garten, and Ree Drummond – each offer a unique take on the classic tuna melt, elevating it far beyond the basics.
Martha Stewart’s Zingy Tuna Melt
Martha Stewart’s approach focuses on texture and bold flavor. She begins with solid white tuna in water, combining it with chopped red onion, capers, and dried oregano for an extra layer of complexity. The tuna salad is bound with mayonnaise, salt, pepper, and a squeeze of lemon juice. Spread on crusty bread with additional mayo, then topped with tomato and provolone cheese before broiling until bubbly. This version offers a refreshing twist on the comfort food staple.
Ina Garten’s Luxurious Tuna Melt
Ina Garten’s recipe is a step up in richness. She prefers tuna packed in olive oil, which she flakes and mixes with diced celery, scallions, dill, lemon juice, salt, and pepper. The real secret? Anchovy paste blended into the mayonnaise, adding an umami depth. Spread on toasted bread, sprinkle with grated Swiss, and broil for a minute until golden. The finished melt is garnished with microgreens for a sophisticated touch.
Ree Drummond’s Hearty Tuna Melt
Ree Drummond’s version leans into heartiness and spice. She boosts the protein content with hard-boiled eggs and adds chopped bell pepper, onion, gherkins, and jalapeño for a kick. This mix is bound with mayonnaise, mustard, and a splash of pickle juice, seasoned with salt and pepper. Spooned onto an English muffin, warmed in the oven, then topped with Swiss, provolone, or Muenster cheese before a final broil.
These three recipes prove that a simple tuna melt can be anything but basic. Each chef’s approach brings a distinct flavor profile to the table, proving that even classic dishes can benefit from a little culinary flair.
