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IS THIS TOO MUCH TUNA OR NOT ENOUGH? IT’S THE BIG TUNA OFF IT’S CANNED TUNA VS BLUE FIN TUNA FOR THE BEST TUNA MELT AND EITHER WAY I’M GONNA SLAP SOME AMERICAN CHEESE RIGHT ON TOP! TUNA MELT TUNA OFF ON TODAY’S EPISODE OF COOKIN’ SOMETHIN’

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INGREDIENTS
For the Canned Tuna Melt
2 cans tuna, drained
1 Tbsp Miracle whip
Tbsp Hellman’s mayonnaise
1-2 celery ribs, chopped
Dill pickles, chopped
2 slices American cheese
2 slices Wonder bread
Margarine, as needed
Kosher salt and black pepper, to taste

For the Toro Tuna Melt
½ pound Toro tuna belly
1 Tbsp kewpie mayo
1 Tbsp sriracha
Pinch of Togarashi
Green onion, thinly sliced
Togarashi
2 slices milk bread
American cheese
Kosher salt and black pepper, to taste

COOKING METHOD
For the Canned Tuna Melt
1. Preheat oven to broil.
2. In a medium mixing bowl, add tuna, mayonnaise, Miracle Whip, celery, and pickles. Stir to combine and season with salt and pepper as needed.
3. Place white bread on a wire rack on a rimmed baking sheet and onto the bottom rack in an oven set to broil. Flip once each side has lightly browned. Spread margarin on the slices of bread.
4. Top each slice of bread with a generous helping of tuna and top with American cheese.
5. Place on a racked sheet tray and broil until the cheese is melted. Remove from the oven and serve open-faced or as a traditional sandwich and serve with a slice of jalapeno and pickle.

For the Toro Tuna Melt
1. Preheat oven to broil.
2. In a small bowl, mix kewpie mayo, sriracha, and a pinch of togarashi. Add capers, red and green onion, and pickled ginger and gently stir to combine. Taste and season with salt and pepper.
3. Slice 3-4 thin slices of toro and set aside. Mince the remaining toro finely and add to a medium mixing bowl. Drizzle sriracha mayo over the tuna and mix together.
4. Place milk bread to a wire rack on a rimmed baking sheet.
5. Add tuna mixture to milk bread, top with cheese and place on a racked sheet tray. Broil for 1 minute, or until the cheese is just barely melted and browned. Remove and serve with a slice of jalapeno and pickle.

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