Hello There Friends! In this mouthwatering video, join me in making a classic Tuna Melt sandwich that’s bursting with flavor and texture! I will take you through the step-by-step process of creating the perfect tuna salad, complete with a zesty homemade dressing, and show you how to assemble and grill the ultimate Tuna Melt. Whether you’re a fan of cheddar cheese or prefer a different cheese option, this recipe can be tailored to your taste. Don’t miss out on this deliciously satisfying sandwich that’s ideal for lunch or dinner. Give it a try, and you’ll never look at tuna salad the same way again! Let me know what you think in the comments below.
RECIPE LINK: https://chefjeanpierre.com/sandwiches/tuna-melt-recipe/
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PRODUCTS USED BY CHEF:
❤️ Lemon Olive Oil: https://chefjp-com.3dcartstores.com/Eureka-Lemon-Olive-Oil-_p_443.html
❤️ White Balsamic Vinegar: https://chefjp-com.3dcartstores.com/White-Balsamic-Vinegar_p_414.html
❤️ Instant Read Thermometer: https://chefjp-com.3dcartstores.com/Stable-Instant-Read-Thermometer_p_652.html
❤️ Silicone Spatulas Set of 3: https://chefjp-com.3dcartstores.com/Silicone-Spatulas-Stainless-Steel-Set-of-3_p_1219.html
❤️ Silicone Baking Mat: https://chefjp-com.3dcartstores.com/search.asp?keyword=Silicone+Baking+Mat
❤️ Laser Thermometer: https://chefjp-com.3dcartstores.com/Infrared-Laser-Thermometer_p_564.html
❤️ Scrapper / Chopper: https://chefjp-com.3dcartstores.com/Scraper-Chopper_p_682.html
❤️ Signed copy Chef Jean-Pierre’s Cookbook: https://chefjp-com.3dcartstores.com/Cooking-101-Book_p_163.html
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OUR CHANNEL:
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CHEF’S WEBSITE:
https://www.chefjeanpierre.com/
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CHEF’S ONLINE STORE:
https://chefjp-com.3dcartstores.com/
#TunaMelt #SandwichRecipe #CookingTutorial #HomemadeSandwich
27 Comments
“ I’ll have the tuna…. No crust.”
I like to put a splash of fish sauce and soy sauce in the mayo mix. Nice umami flavor!
Can you show us how to do a chimichuri please? Excuse my spelling please!
Butter for emotional support always!
Have you ever used tuna in oil? 🤔
What a sandwich ! Made in Heaven by Ste. Pierre!
i love everything you do , you make me laugh, my only problem is everything is too big , when there's only me and my wife.
This looks like a fantastic sandwich 🥪 for lunch or even dinner 🍽 !!!
I'm with you Jack, love a good stinky cheese!
I don't like how you are making your tuna that is to much fat
You should learn from me
You add to much oil
Thanks again for this chef! I wonder about the olive oil in the mayonnaise. It makes it very bitter and I have to balance with acid, otherwise it's way too bitter. Other chefs always use neutral oil. Why do you use olive oil?
Let’s butter both sides of the bread, we’re among friends 😂😂😂
Hi !! Chef & Jack Happy Friday 😊 Wow The tuna melt looks delicious. I am going to make this soon . I like cheddar cheese and I also like the white tuna has a really good flavor. Thank you for sharing have a great weekend Chef . 👨🍳 🙏🙌❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️
Good video the best food are the simplest ones to make
Well Chef Jean-Pierre you know that I've been watching you for quite some time. I just want to throw this out there: For YEARS I used Bumble Bee, Chicken of The Sea, and Starkist Tuna. Then I found a tuna that I find is superior to them all—Genova Yellowfin Tuna packed in olive oil. The can I'm looking at came from Indonesia, but apparently it is harvested and canned to Genova's standards. For that reason I would cut down some on the olive oil. In my opinion, Genova leaves all other tuna behind. I do intend to try this recipe.
Chef with the apple, it's enzymatic browning.
Chef JP is like that guy you met on your first Grateful Dead concert… "Just a little acid… Not too much. Just a little acid. It's a kind of friendly acid."
I give like even before I see the video.. because I trust you
Best tuna sandwich I have ever had. The chef is a master at taking simple ingredients (not all simple but high quality), and teaching us how to make a superb meal with it! Go Chef! We can't get enough lessons. I did not know how to mayonnaise. Now I do..
professional sanduiche !
That's a big ass tomato slice
What i love most about this beside the deliciousness is that so many recipes call for using only the egg whites, but now i have a recipe that uses only the yolk. Save those yolks folks
Chef! I love you my friend 👌🏻👍🏻😍
Not how I was taught to make a tuna melt.
We soften up some onions and bell peppers real good, roast some green onions, smear the one buttery toasted side of bread with whatever dressing is desired, top it with flaked tuna and really pile it on good, top that with the onions, peppers and green onions, add plenty of provolone cheese and baby swiss cheese, top with the other toasted side of bread, brown the two remaining sides of the toast to melt the cheese and serve it up with really good bread and butter pickles.
For the dressing I use fresh mayo, dijon, olive oil, lemon juice, roasted garlic (because fresh/raw garlic won't combine as well, or taste as good), basil, capers, smoked paprika and some fresh grated parmesan cheese.
Only ever ran across one person that wanted tuna salad on their tuna melt, but I was happy to oblige, and they were happy with the whole sandwich and asked for my tuna salad recipe.
For the tuna salad, use a good canned tuna and drain it really well, then lightly flake it with a fork, add finely chopped good kosher dill pickles, finely chopped shallots, finely chopped green onions, chopped capers, chopped boiled eggs, lemon juice, garlic powder, paprika, salt, black pepper, red pepper flakes, a little dijon and fresh mayo.
Good eating.
When I made the dressing and tasted it, by itself, I wasn’t too crazy about it; there was some strong flavor I didn’t care for. Probably something I put too much of, who knows.
However, with great faith in my favorite chef I proceeded. Sure enough, it was excellent once mixed in with the other ingredients!
I used canned white meat chicken from Sam’s, because that’s what I had on hand & needed to use it anyway.
It was delicious.
As always, thank you Chef JP for sharing your skills with us!❤