Hello! I am writing this on a Saturday. It will be posted on a Sunday. What day of the week is it now that you are reading it? I have no clue. And more to the point, it doesn’t matter in the slightest. Food is not day-specific. We love that. Another thing we love is a Mushroom Tuna Melt.
Tuna Melt is one of those strange American things that I never really understood until I had been stateside for a while. We don’t have Tuna Melts in England. Well maybe we do now (anyone??), but we certainly didn’t when I was living there. Thinking about it, we’re really not huge tuna (pronounced “chew-na”) eaters in England; we’re way more into salmon. Americans, on the other hand, just loooooooove their tuna (pronounced “too-na”). They get all excited about the difference between the albacore and the chunk light; we Brits didn’t even know there was such a thing as albacore. Alba what?? I remember the first time I saw the dizzying array of canned tuna choices in a US grocery store. Heavens to Betsy! I just want a can of tuna, people.
Another thing that was a mystery to me when I arrived on this side of the pond was Portobello mushrooms. I don’t remember ever having heard of them in England. Portobello is the name of the world’s largest antiques market, and it’s in London. That’s all I know. Once I got to the good ol’ USA, however, I started seeing the word “Portobello” on menus and hearing people talk about it; to be honest I could never quite figure out what they were on about. Then one day I saw some ginormous Portobello mushrooms at the grocery store, and I knew I had to introduce myself.
I decided, in a random moment of “Let’s do something different!”, to marry a Portobello mushroom with a tuna melt, which after some cruising around the internet I discovered is essentially a tuna salad with melted cheese sandwich. Or something very close to that.
I grilled (broiled) a huge old Portobello mushroom, melted some cheese on it, and then, when it came bubbling and sizzling out of the oven, heaped tuna salad on top. It was fun, fast and fabulous. It was also delicious. I’ll be doing it again.
Jonathan will love this one: fish, Greek yogurt and tons of veggies – and really more assembly than cooking. Hurrah! He does love meals that don’t require more than assembly. That’s JB’s perfect kinda dish. Another thing that would make The Bailornator happy is that you can make a large batch of the tuna salad in advance and then just grill (broil) up your Portobello and cheese in 5 minutes when you get home for a super-fast, super-sane supper. I took the rest of the tuna salad as lunch the next day, along with a Romaine lettuce. Lunch splendidness right there waiting in the ‘fridge as I headed out the door in the morning. Love that.
I love how all the textures work in this Mushroom Tuna Melt – creamy dressing, silky melted cheese and crisp, crunchy veggies; all topping a sturdy, substantial super-‘shroom. I ate mine out on the terrace in the dwindling Spring sunshine. It was quite lovely.
I have now completely embraced both Tuna Salad and Portobello mushrooms. Twelve years late, but I got there eventually.
Please don’t wait that long before you try this Mushroom Tuna Melt!
Get your super-‘shroom on right here: Mushroom Tuna Melt