Tuna melt – it sounds so pedestrian, so banal, so recherché.
If that’s what you are thinking – leave now, I don’t want you in my world and your soul has lost all hope for culinary salvation.
A well-made, proper tuna melt is a sandwich of beauty and unmatched savor, and I will teach you to make the best one on the planet.
First – a tuna salad secret held closely by old-school Jewish deli men that I will share at great risk to life and limb.
This may surprise you, but the secret to a truly awesome deli-style tuna salad is a bit of schmaltz, aka rendered chicken fat!
Yes – schmaltz. If you are unfamiliar with the liquid glory that is schmaltz – you are truly missing out on one of the world’s greatest taste sensations, Citizen! Fear not for your cholesterol, the secret is that you use only enough to add a richness to the mayo that you can’t quite put your finger on.
Trust me – this works and it is the reason so many old-school deli tuna sandwiches tasted so good.
Make this into a tuna melt with top-quality cheese and you have a true diner classic, with a touch of true Jewish deli thrown in for good measure. If you prefer, leave out the schmaltz but trust me, you’re missing out if you do.
My other secret ingredients – a hint of curry powder, which I find really amps up the flavor quotient in a truly delicious way and a special cheese blend that exemplifies deliciousness.
Be sure and finely mince the celery and shallot to the smallest dice you can – and make sure they’re the same size. Textural consistency is very important in this sandwich.
Enjoy my killer recipe, Citizens!
Battle on – The GeneralissimoPrint
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