Some of you will remember reading a post a few weeks ago where I shared a secret recipe for a delicious tuna melt. I've now perfected it and I'd like to share the updated secrets with you.
The biggest difference between the old and new tuna melts is the cheese. Remember the old one used feta cheese? It tasted good, but feta cheese didn't melt in the broiler, which made the melt loose quite a few points when it came to texture. To fix this problem, I've replaced the feta with fresh grated asiago cheese, which melts to a beautiful golden brown. Plus it's delicious.
The only other difference between the two melts is that I now mix the dry tuna with a little bit of olive oil and rosemary in a bowl before putting it on the bread. Just these few changes have made this one of my favorite meals.
Here's what it looked like after it came out of the broiler today.