Following @Anna N's post about their toast & jam piece, I've been trolling through The Guardian's "How to Eat" articles. In their Tuna Melt essay, they recommend going with acidic mix-ins (gherkins, capers, pickled hot guindillas, brined green olives, etc) saying, "In a melt, acieeeeeeed is the way to go. You need that low pH action to offset, punctuate and cut through all that mayo and melted cheese oiliness." Clearly, Little Green Dress fits the bill here.
I pretty much followed the recipe for Tuna Salad Snack Crackers except for being more generous with the LGD. Per The Guardian, I used a nice sharp cheddar.
Not sure I've ever made a tuna melt before. Maybe tried one on an English Muffin? Clearly not memorable, but this on was and I will make it again.
Most importantly, it let me use up the can of tuna I opened solely to treat my cat to the juice in order to apologize for trying to bisect him with the closet door 🙃
