I’m very comfortable with tuna melts. They’re safe. They’re dependable. They don’t… escalate. But this one, this one’s doing a lot. You’ve got fennel in the tuna? That’s… that’s licorice-adjacent. That’s a bold choice. Radish, crunchy, okay. Shallot, classy onion. Capers, tiny salty surprises. And then, wasabi? That’s not a melt anymore, that’s an international incident…Oh. Okay, so the brie is melted, like really melted, and the brioche is buttery and kind of sweet, and then the jalapeño shows up like it has something to prove. And the tuna, it’s…it’s actually really balanced. The fennel isn’t yelling, it’s just…present. The capers pop in like little flavor auditors. The wasabi clears your sinuses like a controlled burn. This is…this is a very well-structured sandwich. It’s like someone diversified a tuna portfolio and it paid off…I’m gonna keep eating this. For research.

The Other Guy’s Tuna Melt

Ingredients

3 scallions
2 tbs chopped fennel frowns
1 shallot
1/4 cup parsley
1 radish
1 4 oz can tuna in olive oil
Soft (6 minutes boil) egg cubed
2 tbs mayonnaise
1 tsp capers
1 tbs wasabi powder
1 tsp fish sauce
1/2 tsp black pepper
1/4 tsp celery salt
3 oz brie
1 brioche sub roll
1 tbs minced jalapeño

Directions

Preheat oven broiler.
Slice the scallions, mince the shallot, fennel frowns, parsley, and slice the radish thin on a mandolin.
In a small bowl combine the vegetables, tuna with oil in can, egg, mayonnaise, capers, wasabi powder, fish sauce, black pepper, and celery salt. Mix to combine,
Slice the roll and top each half with brie and jalapeño. Broil to melt the cheese, 2-3 minutes.
Top the bottom half of the roll with the tuna salad and close sub with roll top.
Slice and serve.