Best Tuna Melt

Author
Bon Bon Girl
Junior Burger
  • Total Posts : 17
  • Joined: 2005/03/10 16:57:00
  • Location: Irvine, CA, CA
  • Status: offline
2005/03/10 17:24:35 (permalink)

Best Tuna Melt

I'm obsessed with tuna melts and order them whenever I find them on the menu. I'm partial to white albacore with cheddar on grilled sourdough...may even avocado...yummy Where is the best tuna melt you've had??
#1

20 Replies Related Threads

    wheregreggeats.com
    Filet Mignon
    • Total Posts : 4615
    • Joined: 2003/07/13 22:24:00
    • Location: Northampton, MA
    • Status: offline
    RE: Best Tuna Melt 2005/03/10 17:41:50 (permalink)
    I've always wondered if mayo should be kept cool, so it doesn't go bad, how good of an idea is it to warm it up on purpose in a tuna melt?
    #2
    Bon Bon Girl
    Junior Burger
    • Total Posts : 17
    • Joined: 2005/03/10 16:57:00
    • Location: Irvine, CA, CA
    • Status: offline
    RE: Best Tuna Melt 2005/03/10 17:45:11 (permalink)
    But then people put mayo on hot burgers too. Hmmm...
    #3
    Sundancer7
    Fire Safety Admin
    • Total Posts : 13548
    • Joined: 2001/07/18 14:10:00
    • Location: Knoxville, TN,
    • Status: offline
    RE: Best Tuna Melt 2005/03/10 17:47:27 (permalink)
    quote:
    Originally posted by wheregreggeats.com

    I've always wondered if mayo should be kept cool, so it doesn't go bad, how good of an idea is it to warm it up on purpose in a tuna melt?


    Greg, after opening mayo, always refrigerate. Warming it up is a matter of taste. If you like it like that, that is up to you. Regardless, once opened, refrigerate PDQ.. The egg portion of the mayo will enhance salmonella.

    Paul E. Smith
    Knoxville, TN
    #4
    Adjudicator
    Sirloin
    • Total Posts : 5066
    • Joined: 2003/05/20 11:25:00
    • Location: Tallahassee, FL
    • Status: offline
    RE: Best Tuna Melt 2005/03/10 17:51:40 (permalink)
    quote:
    Originally posted by Bon Bon Girl

    But then people put mayo on hot burgers too. Hmmm...


    Did you mean "hot burgers" or "hot DOGS"? Most of the burgers I have had are already "hot".
    #5
    Bon Bon Girl
    Junior Burger
    • Total Posts : 17
    • Joined: 2005/03/10 16:57:00
    • Location: Irvine, CA, CA
    • Status: offline
    RE: Best Tuna Melt 2005/03/10 17:58:55 (permalink)
    I feel like I'm getting a little hazing with my first post on this site
    #6
    Tedbear
    Double Chili Cheeseburger
    • Total Posts : 1832
    • Joined: 2004/01/26 12:31:00
    • Location: Somerset, NJ
    • Status: offline
    RE: Best Tuna Melt 2005/03/10 18:06:00 (permalink)
    There is a great misconception regarding mayonnaise. The acidity (from either lemon juice or vinegar) in commercial mayonnaise actually acts to RETARD bacterial outgrowth. Also, the eggs that are used in commercial mayonnaise have been pasteurized prior to packaging.

    All of those old-wives' tales about getting food poisoning from food that contained mayonnaise are either urban legends that won't die, or are at least greatly exaggerated.

    Yes, it is possible to get outgrowth of salmonella and other food-borne bacteria in something that contains mayonnaise. However, the chance of this happening in foods that contain mayonnaise is less than in the same foods without mayo. (In other words, tuna salad, if unrefrigerated, will spoil much sooner without mayonnaise mixed into it than tuna that has been mixed with mayo.)

    These statements apply to commercial mayonnaise. Home-made mayonnaise that uses unpasteurized eggs may, indeed present some hazard. But again, the presence of lemon juice or vinegar should act to retard the bacterial outgrowth.

    I vividly remember seeing room-temperature crocks of mayonnaise on restaurant tables in France, and I don't recall seeing people dying by the dozens from food poisoning while I was there. If the Europeans are not being affected by this, then I think that you can see how exaggerated this myth about mayonnaise really is.

    Yes, I do refrigerate my mayonnaise, but then again, I also refrigerate peanut butter, preserves, etc. Refrigeration is a good measure for prolonging the shelf-life of a product, but leaving food out, without refrigeration for 30 minutes, or exposing a tuna melt to heat, will not result in food poisoning unless the food is already laden with bacteria.




    #7
    wheregreggeats.com
    Filet Mignon
    • Total Posts : 4615
    • Joined: 2003/07/13 22:24:00
    • Location: Northampton, MA
    • Status: offline
    RE: Best Tuna Melt 2005/03/10 18:09:01 (permalink)
    quote:
    Originally posted by Bon Bon Girl

    I feel like I'm getting a little hazing with my first post on this site
    I'm not sure if you are getting "hazed" but the thread is already off track. Probably my fault. Sorry
    #8
    nvb
    Cheeseburger
    • Total Posts : 468
    • Joined: 2004/12/05 15:18:00
    • Location: dfhbgmhmy, MN
    • Status: offline
    RE: Best Tuna Melt 2005/03/10 18:31:13 (permalink)
    If I remember my stuff most foods need hang around two hours above 41F before it even starts to be in the danger zone. Oh, and there is no such thing as a "Best Tuna Melt." All tuna is created bad.
    #9
    CheeseWit
    Double Chili Cheeseburger
    • Total Posts : 1394
    • Joined: 2003/04/10 18:23:00
    • Location: West Chester, PA
    • Status: offline
    RE: Best Tuna Melt 2005/03/10 18:36:26 (permalink)
    Tedbear, I'm so glad you took the time to write your post. As I read the first couple of posts, I said to myself, it's time someone cleared up the misconception about mayo. I spent 17 years with a manufacturer of salad dressings and sauces (including tartar)and what you said is exactly correct. There is so much acidity in the product that it retards the growth of bacteria.
    #10
    Tedbear
    Double Chili Cheeseburger
    • Total Posts : 1832
    • Joined: 2004/01/26 12:31:00
    • Location: Somerset, NJ
    • Status: offline
    RE: Best Tuna Melt 2005/03/10 18:38:39 (permalink)
    I just hate it when I'm right!
    #11
    Michael Stern
    Double Chili Cheeseburger
    • Total Posts : 1034
    • Joined: 2000/11/19 18:12:00
    • Location: Bethel, CT
    • Status: offline
    RE: Best Tuna Melt 2005/03/10 18:51:01 (permalink)
    Best tuna melt: at[url='http://www.roadfood.com/Reviews/Writeup.aspx?ReviewID=92&RefID=92']The Cottage[/url] in San Diego. It's made on sourdough Parmesan bread.
    #12
    4fish
    Cheeseburger
    • Total Posts : 214
    • Joined: 2003/07/17 21:32:00
    • Location: La Crosse, WI
    • Status: offline
    RE: Best Tuna Melt 2005/03/10 19:17:22 (permalink)
    I like the slightly fishier taste of chunk light tuna better than albacore, and the best one I've found is the Star Kist Chunk Light Tuna Fillet. Instead of the mushy bits you get in the cheaper brands of chunk light, it's all solid tuna.

    And I'm with you on the cheddar, but for me it's got to be on toasted Dakota bread from the Bread Baker in Rochester, MN! Slices of avocado are a great addition, too. I just read an article on the benefits of eating avocados. Evidently, they can increase the amount your body absorbs of various nutrients.
    #13
    dreamzpainter
    Double Chili Cheeseburger
    • Total Posts : 1609
    • Joined: 2005/02/06 12:44:00
    • Location: jacksonville, FL
    • Status: offline
    RE: Best Tuna Melt 2005/03/11 15:02:30 (permalink)
    Not to "haze" Bon Bon but theres usually something else on the menu I'd chose over restaurant tuna salad, matter of fact I can't recall seeing tuna melts but maybe I've just overlooked them. I do however make them at home (the little george forman grill works great) usually with rye or pumpernikol(sp) and american or shredded cheddar. And now that they have the boneless salmon in pouches I make salmon melts as well.
    #14
    Adjudicator
    Sirloin
    • Total Posts : 5066
    • Joined: 2003/05/20 11:25:00
    • Location: Tallahassee, FL
    • Status: offline
    RE: Best Tuna Melt 2005/03/11 16:28:00 (permalink)
    quote:
    Originally posted by Bon Bon Girl

    I feel like I'm getting a little hazing with my first post on this site


    It's our patented "NEWBIE POSTER FUNCTIONAL-ANALYSIS".

    Welcome to RF. Didn't I see on another thread that you were soon to move to Atlanta metro area?
    #15
    Michael Hoffman
    Double-chop Porterhouse
    • Total Posts : 18873
    • Joined: 2000/07/01 08:52:00
    • Location: Gahanna, OH
    • Status: online
    RE: Best Tuna Melt 2005/03/11 16:31:29 (permalink)
    I have always wondered why anyone would want to eat hot tuna salad.
    #16
    Bon Bon Girl
    Junior Burger
    • Total Posts : 17
    • Joined: 2005/03/10 16:57:00
    • Location: Irvine, CA, CA
    • Status: offline
    RE: Best Tuna Melt 2005/03/11 16:35:56 (permalink)
    quote:
    Originally posted by Adjudicator

    quote:
    Originally posted by Bon Bon Girl

    I feel like I'm getting a little hazing with my first post on this site


    It's our patented "NEWBIE POSTER FUNCTIONAL-ANALYSIS".

    Welcome to RF. Didn't I see on another thread that you were soon to move to Atlanta metro area?


    Yes I'm moving to Marietta, GA in May. Received some good feedback on great local restaurants to try. Thanks!
    #17
    karencooks1
    Junior Burger
    • Total Posts : 3
    • Joined: 2005/03/12 15:30:00
    • Location: Erie, PA
    • Status: offline
    RE: Best Tuna Melt 2005/03/12 15:40:56 (permalink)
    quote:
    Originally posted by wheregreggeats.com

    I've always wondered if mayo should be kept cool, so it doesn't go bad, how good of an idea is it to warm it up on purpose in a tuna melt?


    You can cook with mayo. Some of the things that I serve hot that include mayo are: tuna noodle casserole, vidalia onion dip, hot artichoke dip, hot chicken salad....
    It gives cooked dishes a nice zip....
    #18
    karencooks1
    Junior Burger
    • Total Posts : 3
    • Joined: 2005/03/12 15:30:00
    • Location: Erie, PA
    • Status: offline
    RE: Best Tuna Melt 2005/03/12 15:43:39 (permalink)
    quote:
    Originally posted by wheregreggeats.com

    I've always wondered if mayo should be kept cool, so it doesn't go bad, how good of an idea is it to warm it up on purpose in a tuna melt?


    I don't know if my last reply to this poster went through, so here goes again....
    You CAN cook with mayo....
    Examples: Hot artichoke dip, vidalia onion dip, hot chicken salad, tuna noodle casserole.
    It flavors the dish with a little zip...
    #19
    jerseygirl127
    Cheeseburger
    • Total Posts : 454
    • Joined: 2003/11/13 06:54:00
    • Location: Granger, IN
    • Status: offline
    RE: Best Tuna Melt 2005/03/12 16:35:30 (permalink)
    love the tuna melts that used to be served at friendlys.. they were the best.. they had great patti melts too..

    love to make my own though-- toasted english muffin/tuna with mayo not miracle whip/and melted swiss-- open face.. they are yummy too..

    that's the ONLY way i'll eat warm tuna-- don't like tuna casserole-- but put tuna in a cold pasta salad- that's yummy too..:)
    #20
    dews
    Junior Burger
    • Total Posts : 28
    • Joined: 2006/05/05 17:36:00
    • Location: Running Springs, CA
    • Status: offline
    RE: Best Tuna Melt 2006/05/15 16:06:59 (permalink)
    Regional chain called Jimmy Johns is where is had my first, not addicted by get one when I am near Omaha Ne. or in Michigan
    #21
    Jump to:
    © 2014 APG vNext Commercial Version 5.1