I love the tuna tuna melt. Up until recently, my favorite presentation of such was open-faced on top of an English muffin. For a long time, I was convinced that swiss was the perfect topping, but I have branched out.
Because of the new job, I spend a fair amount of time in Grand Central Terminal. Knowing they have a captive audience waiting for the trains, the powers that be have installed a metric ton of fine shopping, including Grand Central Market.
Grand Central Market has some amazing things, and they've pulled in some of the best food purveyors in the city. Elizabar's Farm to Table, Zaro's bakery (cupcakes!) and Murray's Cheese.
Murray's is new to me as of last year. My friend Pat introduced me when we were in the Village to see a couple of Hitchcock movies at Film Forum. Oh my oh my, the chacuterie. . .
This week I came home with some asiago pressato, a young cheese that's creamy with a tiny bit of a bite to it. I also bought Nexx something runny for Nexx with a name that escapes me.
I still adore my English muffins (crumpets are also quite good), but I need to eat more vegetables. I forget where I saw this, but instead of using bread, I have been stuffing the tuna salad into bell peppers and melting the cheese on top. It's a great way to experiment with flavors, the peppers add a crunch to the experience.
What's your ideal tuna melt?
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