I tried one of Ina Garten's easy sandwich recipes. It took 10 minutes to make and tasted way better than takeout.
I started by gathering my ingredients.
Garten's recipe says to use imported canned tuna packed in olive oil, so I chose two cans of Genova yellowfin tuna instead of the water-based ones I normally use.
It was also shockingly hard to find Swiss cheese that wasn't in the form of sandwich slices at my Jewel-Osco — let alone the Emmentaler that she suggested. I decided to use a Swiss Gruyere AOP instead, which had a similar flavor.
I also picked up celery, scallions, fresh dill, a lemon, anchovy paste, and bread. I already had avocado oil mayo at home, so I used that for the recipe.
The recipe also called for microgreens, but I left them out since I'm not a fan of their grassy flavor.
My receipt ended up coming out to about $35, or roughly $8.75 per serving — which I found to be a little pricey for a tuna melt sandwich.
I began by draining the oil from the tuna and flaking it with a fork.
Even though I drained most of the oil, the tuna seemed to have a creamy texture and flaked easily.
I chopped the celery into ¼-inch pieces, diced the green onions and dill, and added them to the tuna mixture.
Next, I cut a fresh lemon and squeezed out 2 tablespoons of lemon juice. I then added 1½ teaspoons of salt and ¾ of a teaspoon of pepper, mixing to combine the ingredients.
I added the mayo and anchovy paste to make the mixture creamy.
I added the mayo, which made the mixture creamy, and the anchovy paste, which looked a little unappetizing at first. However, it quickly assimilated into the tuna mixture.
I preheated the broiler and toasted two slices of bread.
After the bread was done toasting, I put the slices in a baking dish and spread a thick layer of the tuna mixture on each piece.
Although Garten suggests using about a quarter of the mixture for each slice of bread, I added a little more tuna since it otherwise seemed to be a small serving.
After grating cheese over the tuna mixture, I popped the sandwiches in the oven.
I grated the cheese on top of the tuna mixture, then placed the open-faced sandwiches in the oven to broil for about three minutes.
I waited until the cheese just started to melt and brown before taking them out of the oven to serve.
My first bite of Garten's tuna melt was heavenly.
The combination of olive oil, melted cheese, and creamy mayonnaise made the tuna taste much richer than what I'm used to.
The fresh lemon juice cut through some of that richness, while the green onions, fresh dill, and diced celery added some flavor and texture.
I also liked that the bread didn't get soggy, even after I finished up some emails before eating my second slice. I think this was probably because the bread was toasted.
The sandwich was delicious, but I'd make a few changes next time.
The anchovy paste added a little extra savory umami flavor to the sandwich, but it also made it saltier. In the future, I'll reduce the amount of salt I use.
I also think that adding a briney element like capers could make this sandwich even better, even though it was already delicious as is.
I really didn't miss the microgreens, thanks to all the fresh ingredients and crunch in the sandwich, and I think it would have just been an expensive throwaway topping that added to the cost of the meal.
My main complaint was that Garten's tuna sandwich recipe didn't yield as much filling as I'd expected.
I was disappointed there wasn't more of the tuna melt left after my boyfriend and I scarfed it down — especially given its relatively high price tag and the fact that it's supposed to be enough for four portions.
However, considering how quick it was to make and how delicious the results were, this tuna melt sandwich will definitely become a regular in my lunch rotation. Next time, I'll just make some adjustments to make it a little more budget-friendly.
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New York Post
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