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Tuna melt, mise en comments (lemmy.nz)
submitted 5 days ago by FauxPseudo@lemmy.world to c/cooking@lemmy.world
19 comments fedilink hide all child comments

I usually say what is in my tuna melts but never show it. I add a lot of pickled goods to bring enough acid to the party to brighten up the tuna, mayo and cheese. Common pickled items are gardenaera, relish, pepperoncini, jalapenos, capers, etc. and not a small amount of it. More than you think is right.

Topped with smoked jack cheese.

Do not let your wife pick the sidedish if she believes side dishes aren't needed. You will end up with dill pickle puffs.

Cost per person $3.87 Actually $2.43 because I got the tuna for free.

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[-] decolo@piefed.social 11 points 5 days ago

🟒🟒🟒🟒🟒🟒🟒🟒🟒🟒🟒🟒🟒🟒🟒🟒🟒🟒🟒🟒🟒🟒🟒🟒🟒🟒🟒🟒🟒🟒🟒🟒🟒🟒🟒🟒

[-] TimeRonin@lemmy.world 11 points 5 days ago* (last edited 5 days ago)

I wish I wasn't stuck being homeless for ten years straight, probably life, really wish I could cook something like that...looks absolutely amazing!

[-] FauxPseudo@lemmy.world 13 points 5 days ago

When I was homeless I lived almost exclusively off 99Β’ bacon cheeseburgers from Wendy's. Little Caesars on Fridays came free with the purchase of a pitcher of Amber Bach beer.

[-] TimeRonin@lemmy.world 9 points 5 days ago

Ha, that's awesome! Even some booze for the weekend! In my timeline, Mcdonalds and Wendy's are now premium restaurants

[-] FauxPseudo@lemmy.world 4 points 5 days ago

McDonald's has never been premium for me. Even the McChicken feels like it's slipping.

[-] lightnsfw@reddthat.com 9 points 5 days ago

Not premium quality. Premium price.

[-] boobookittyfrick@lemmy.zip 2 points 5 days ago

I had been craving a spicy chicken for weeks so I went to McDonald’s drive thru and ordered a spicy and McDouble and paid at the first window then drove to the next one and they had it out the window for me practically the moment I drove up to pick it up and I was hella impressed but it tasted like shit so I was less impressed. Mfers tasted like it was dropped in the dish water

[-] FauxPseudo@lemmy.world 2 points 5 days ago

The McChicken was their only chicken worth getting for a long time. Every year or two they would introduce a new premium chicken sandwich and after a while I stopped even thinking about ordering one because each one tasted the same and was the worst possible quality available for whole tissue chicken. Focus grouped to be the most bland and least crunchy thing on the market so that it would be acceptable to the most number of people and a favorite of no one.

I have similar issues with the BigMac and McRib.

If I find myself there the double cheeseburger, McDouble and McChicken are basically the only reliable basic sandwiches and it seems like the McChicken is slipping. Less mayo, not enough pepper, never crispy.

The quarter pounder has definitely improved since they started using fresh beef for it years ago. But I seldom find it worth the price.

[-] Widdershins@lemmy.world 7 points 5 days ago

?

[-] FauxPseudo@lemmy.world 7 points 5 days ago

Yup, that's them. Get out of my kitchen.

[-] Widdershins@lemmy.world 3 points 5 days ago

Compliments to the chef

[-] TheAlbatross@lemmy.blahaj.zone 1 points 5 days ago

This looks so fucking good, pickle puffs included

[-] JohnnyEnzyme@piefed.social 1 points 5 days ago

Looks amazing. Next time I have bread I'll have to break my 'no butter' rule and try pan-heating like that. The color alone is appetizing(!) (usually when I do bread, I'll brush on some peanut oil and put it in the AF for a few minutes)

[-] FauxPseudo@lemmy.world 4 points 5 days ago

Is mayo allowed? Mayo offers such better results than butter.

[-] JohnnyEnzyme@piefed.social 1 points 5 days ago

Oh, right. I remember you saying that now. I always have creamy dressings around, altho I'm not 100% that would be a perfect sub for mayo.

[-] HypnoticSheep@lemmy.world 2 points 5 days ago

Nah, probably not. Mayo works because it's basically just oil, eggs, and salt, so you just get a nice flavorful crust without too much in the way of solids that'll burn in the pan. Something like a ghee would probably work though, if that's far enough from butter

[-] JohnnyEnzyme@piefed.social 2 points 5 days ago

I do have ghee, so I'll be sure to try that.

Last time I looked at labels, store-bought mayos are actually pretty close to dressings ingredients-wise, but I'll be sure to double check next store trip.

this post was submitted on 19 Oct 2026
92 points (96.9% liked)

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