The Tuna Melt | Kenji's Cooking Show

[@adamkwarren21]

“You don’t wanna fork with it too much” Go on Kenji you can laugh at your own joke it was funny

[@WastrelWay]

He just waited for the audience, and then said, "Uhh" which is pretty good stand-up comedy.

[@vigilantcosmicpenguin8721]

@@WastrelWay Yeah, the trick to good comedy is making it seem like you didn't notice it.

[@lineikatabs]

"No more forking!"

[@armadillerff]

I felt his internal little shimmy and chortle when he said it

[@eduardohenderson4516]

@@WastrelWay 0

[@JameyBaileyProductions]

Kenji: Owns almost every kitchen appliance I have ever wanted. Also Kenji: Does not own a toaster.

[@milespooler1049]

He needs to address this, why tf would be not 😂

[@phishtrader7744]

@@milespooler1049 if you've been watching his channel for the last year during the pandemic, think about all of the PoV videos of Kenji at home cooking, he doesn't use a toaster, so he doesn't really need one. I think this is the first video of Kenji's I've seen where a toaster would have been handy. Toasting under the broiler works, but you have to keep an eye on it as it can go from not quite golden brown to burnt very quickly. Most of the time, Kenji just slaps something on a griddle or in a pan to toast/fry it, because it's usually better that way.

[@ultimatemeepo]

he used to use his toaster over before and now he uses his oven..... toaster oven does many things including toast wayyy better than a single toaster

[@Ranzord95]

I just need a pan to make toast so I'm not missing a toaster either tbh

[@jvallas]

My response would be he doesn’t need one. I have a countertop oven and no toaster and have never missed the toaster.

[@aloevera8287]

not owning a toaster and telling stories about his dad makes him seem so much more human. i really love this channel

[@JKenjiLopezAlt]

Two video drops simultaneously. Which one to watch first?!? Here's the homemade mayo I made this tuna melt with: kzbin.info/www/bejne/b4XRepiPmJd2jbc

[@ChanceBunn]

This one. Love Tuna melts.

[@NadikaNadja]

The clinic, err, Mayo first. Melt later

[@mcwiggles]

You’re spoiling us with two videos at the same time!

[@shravan1005]

Youre first

[@INeedAboutTreeFitty]

Need The Mayo, to make The Melt.

[@jacobpuckett3479]

Seems Shabu always knows when you’re nearly done 🤣 always comes over for some snacks towards the end

[@rfkyt]

Inscription above the entrance to the Oracle at Delphi, and above the door of Cal Jung's house: "Called or not, the gods will appear" . At Kenji's house: "Called or not, the dogs will appear" .

[@scrambleddelusions]

Shabu has *excellent* timing. My dog pretty much sits on my feet from the start.

[@tinychipmunk0]

Not a moment too soon and never a moment late for the finished product 😂

[@pinkyjohns5198]

Where’s Jamón? Did I miss something?

[@Gordi_B]

I was thinking the same

[@nanophreak]

Kenji's dad: *explodes a knife with a hammer* Kenji: ... Kenji's dad: Well, time for tuna!

[@jimk.4701]

not a toaster in sight

[@vigilantcosmicpenguin8721]

That's adaptiveness.

[@slimeprivilege]

yes that was the joke good job

[@trulynotChinmay]

Classic dad move :’)

[@diegocastrejon268]

I did the same thing in college but with chicken! I had been doing it for months I thought I was the god of life hacks and then one day the knife just shattered... What a waste of 8 dollars

[@13mungoman13]

Two things I like adding to my tuna melt is chopped capers and coarse dijon mustard! Capers add a nice brinyness, and the mustard helps offset the fattyness of the mayo :)

[@JKenjiLopezAlt]

yum.

[@JohnHausser]

Chopped black olives are also great with tuna melt

[@alannadB]

We're a big caper family too. Anytime I make tuna salad, salmon cakes, or anything with smoked salmon, we add capers. My toddler loves them. She's a salt fiend.

[@vigilantcosmicpenguin8721]

Perfection.

[@alysoffoxdale]

Capers for the win!!! Mama taught me 50 years ago to use both celery and onion for crunch, plus capers and minced dill pickle. If any of those is missing, the tuna salad tastes pretty bland to me. I also learned from my mother-in-law that a pinch of basil is a great addition. Dill relish is a great quick-n-dirty way to get that pickle flavor, too. I love aged cheddars, but I prefer the flavor of Swiss for tuna melt.

[@codysmith7536]

That story about his dad shattering a knife trying to cut into frozen beef followed by a "Hey, Ken. We're gonna make tuna melts" is perfect sitcom material.

[@malavisengupta9555]

I would 100% watch a sitcom about a famous geneticist puttering about in the kitchen with his son.

[@jasonaylsworth1279]

I loved that part too

[@omeadpooladzandi9786]

Every episode with Kenji comes along with an amazing story. I'm here for the cooking, the calming demeanor, and the amazing stories.

[@beastmry]

Amen

[@rangerripcheese3511]

“We got a slopper” is my new catchphrase

[@logan_hall_grill_streams]

I'm gonna have to start using that

[@jacksonwright5552]

Hi Kenji! Ate at wursthall recently and tried the currywurst, Korean chicken bites, and chicken sausage. All wonderful! Excited to dine-in when all is safe.

[@JKenjiLopezAlt]

Glad you enjoyed it!

[@mohamadalrashed9064]

Kenji about olive oil: " a tiny bit more" me: " fuck yeah Kenji make it drown"

[@funnyfarm299]

"Gordon Ramsay" levels of olive oil.

[@AndrewRasmussenRides]

Oops this really hit my funny bone 😂

[@arsenalrocka16]

marco pierre white intensifies

[@nauxsi]

lol all the chefs are like that. A few table spoons. Then the pour it a few more times... but if it works it works.

[@gerrypower9433]

When I was barely big enough to see the countertop, my wonderful maternal grandmother would make me tuna salad with canned tuna, mayo, very finely minced celery, and very finely minced onion. She would prep the onion first and sprinkle a little white vinegar on it to reduce the sharpness. The tuna would usually be served on her homemade sandwich bread with a smear of mayo. Cut diagonally, of course. Aaah memories.

[@mustwereallydothis]

If you add a squeeze of lime juice and maybe a little finely grated zest I doubt you'll ever want to make tuna salad without it ever again. They're truly a match made in heaven.

[@theouthousepoet]

To be fair, there’s a whole lemon that was juiced for the mayo.

[@mzledastray2207]

Yep, lime juice really takes it to another level

[@gerrypower9433]

Kenji, you reminded me of my dear departed maternal grandmother, who made much the same preparation with the tiniest imaginable mince of celery and white onion. I believe she soaked the onion in cool water for a bit to mellow it out. The tuna mixture was combined with Hellman's mayo, but no olive oil, to be spread on lightly toasted white bread. Then two slices of American cheese (which came from the butcher in a wooden box) and a quick pass under the broiler. At the time I had no idea how wonderful it was.

[@ghhhhh3463]

Kenji, These are easily my favorite kind of cooking shows. Straightforward, simple, delicious, and some stories along the way (making it more than “just a tuna melt”).

[@Levi_Skardsen]

I searched for this on your channel a couple of days ago. I'm gonna pretend I put the thought into your head to make this.

[@lillypatience]

Me too!

[@sam.nothanks]

You thought the recipe into existence.

[@pct87]

When he says things like “you don’t want to fork with it too much”, I genuinely don’t know if he’s doing it on purpose or not.

[@vipulvij3]

He's always doing it on purpose haha

[@Sought_After_Shot]

idky but this just feels so nostalgic and warm. Thanks Kenji

[@zoomingby]

Never seen someone release a video with burnt food, but he's an innovator!

[@penknight8532]

lul... yeah... he totally f'd up this sandwich lol lol lol.

[@concernedspectator]

I love how the pups have been trained to show up at just the right time.

[@soundsokf]

kenji: "and as we all know..." 100k viewers at home at unison "TRIANGLES TASTE BETTER"

[@pinkyjohns5198]

I love the fact that you melted the cheese over the tomatoes. I usually don’t add tomatoes to sandwiches because they slide around and make the sandwich slippery!

[@weston.weston]

Has anyone else noticed how down to earth Kenji seems? His kitchen seems like a normal person's home kitchen and does not have an elaborate design or extravagant space despite him being very accomplished in so many area of culinary arts. His efforts in this video seemed similar to mine and I am an ordinary person with a barely intermediate knowledge of food/cooking. I have come to enjoy cooking at home very much over the past couple of years. ❤ this.

[@TwistedArtLady]

I love tuna melt, my favorite way to mix it up is spicy. I like using cheddar cheese and I add finely diced serrano peppers, and I love making tuna melt quesadillas.

[@retiredump7038]

One of my uncles loved Duke's Mayo and could not get it where he was living at that time. For Christmas, the family got him a case of Duke's. It is my favorite since it has no sugar.

[@maydaygarden]

My sister from GA sends me Dukes now that I live in AZ. Gotta love family 😍

[@mikeoxlong567]

I live in NC and i had no idea it was just a southern thing.

[@aaronkim8112]

you have such a placid and collective demeanor about you. Such a chill voice and therapeutic. Keep it up bruh~

[@chielhento9748]

Just watched this recipe for the thousandth time and I only just now got the ‘you don’t wanna fork with it too much’, well done sir, you have my respect.

[@emhooaryou698]

Just made this-- didn't have celery so I subbed it with corn to retain a semi-sweet, refreshing crunch. I'd never had a tuna melt before, and this was killer! Thanks for the chill uploads, Kenji.

[@OsamaRaoPK]

Hey Fork on your own time. This is a family channel! :D

[@TheOGDennis]

"Hey Ken, give me the hammer" Thor was Kenji's dad confirmed

[@michelthegreatable]

I get tuna melt at the deli like 5 times a week. I always get it with Swiss cheese and pickles, I suggest trying it. Thanks for the video!

[@Fragrantbeard]

So good that way!

[@penknight8532]

Yeah... people put too much stuff in Tuna Melts. It should be Tuna + Mayo + Cheese and Bread that is cooked like a grilled cheese sandwich. Pickle on the side.

[@jasonwong6369]

I always like to watch Shabu getting fed at the end

[@evan9536]

Just as I was about to hammer a knife into a frozen block of beef. Thanks for keeping my kitchen safe Ken!

[@megagem5047]

I wish I could post pictures here because I just made this yesterday using your method, it was fantastic and I’m so excited to have another one today!!!

[@nikman2]

most human chef i know just dgaf two different socks. got to love Kenji

[@leahartlee29]

WOW!! I just made the most delicious tuna melt that I have ever had!! I used red onion and 12 grain bread, and topped my melted cheddar cheese with Red Squirrel coconut siracha. I served it with a small sliced Aldi's avocado. OMG!! Flavor and crunch on so many levels! THANK you!

[@carlesinseattle7660]

Best tuna salad I ever tasted! Thank you for this and all of your cooking lessons. I love the science you share. Your cadence is perfect and your use of what is on hand gives me ideas beyond your recipes.

[@PostPunkXMan]

Only those that have worked in a kitchen will truly appreciate kenjis style. Always so efficient and flawless in his methods. Not trying to be a gatekeeper, but I would love to work kenji.

[@Spiritleaf]

The way he fidgets with his Workspace in moments of downtown to be slightly more optimal for the next step is what does it for me.

[@cayne4207]

I started using the bench scraper for veggies after i seen him using them

[@adlantian6334]

I think what's special about his content is that there's something for both kitchen pros and home cooks to learn

[@penknight8532]

Be honest... no kitchen in the world makes a tuna melt like that lol.

[@theowendautobiography4267]

"You don't wanna fork with it too much" jajajajaja So subtle but well exectuded!

[@David_Jr]

There's something so calming and cathartic about your cooking.

[@ForOhFor]

A variation I picked up from my local coffee shop: a crisp peeled apple as a substitute for celery. Works well with a bit of mustard and red pepper flake in the situation.

[@NishithThakkar]

Yes!! I absolutely hate raw celery and this works great.

[@Stu5727]

I love raw celery but oh god it does not agree with my gut 😂

[@connorgriffith4244]

Try apple in a club sandwich with swiss, or green apple in potato salad. Adds a nice sweet crunchy angle to it.

[@badbijan]

my heart is pounding seeing the amount oil and mayo used 😅

[@lemonyogurt0]

Love sauces 😘😂

[@m.theresa1385]

Came looking for ideas and this was perfect! I made it up with leftover tinned curry mackerel (Pinang curry) from lunch, adding mayo, shallot, and celery, and put it on a toasted bagel (to avoid sogginess) and topped it with mozzarella. It was perfectly delicious! Thanks !

[@Lagiacrusguy1]

0:06 kenji proceeds to take a live tuna fish and put it in the oven directly

[@fsmith45]

Melt the tuna

[@tute4748]

I saw this, then checked my fridge and.. Yeah, I know what I'm having for dinner tonight. Thanks dude

[@pBlackcoat]

Frozen steak?

[@michaeltherrien8172]

@@pBlackcoat with a side of shattered knife

[@tute4748]

@@pBlackcoat you're absolutely right

[@Not_a_smart_man]

Drained water albacore tuna, kosher salt, cracked pepper, dill weed, celery seed (I don't keep celery around much), cayenne pepper for a bit of heat, mayonnaise, sweet relish, lemon juice (like kenji recommended, acidity is great with this), your desired onion red/white/yellow (or dried if you don't have one), clove of minced garlic, a hard boiled egg if I have them. Sharp cheddar or swiss if making a melt. Dill pickle on the side. This has been my go-to tuna salad recipe for many years.

[@godlikee187]

i genuinely didn't expect this kind of unique but delicious taste!!! well done

[@battlefieldshredz201]

Love that your slicing it in triangles!! Adds so much flavour imo (:

[@EmanuelaleunamE]

Made this today. You know how when you're really enjoying a meal, you nod your head repeatedly in appreciation and just can't stop eating until you finish it? That was me standing next to the stove with this sandwich. Delicious.

[@anonymous_816]

"you don't want to fork with it too much" :'D :'D

[@Alphonselle]

He's not forking around

[@TheSameNameasYou]

hahahaha made me roll my eyes so hard when he said that!

[@jesussalinas3947]

Stopped by Wursthall today to find that they were closed until 4:30! This video made up for my sad day that I was having. Thanks Kenji!

[@ZainxIqbal]

American Cheese on a tuna melt is a classic. I'm a heathen, but I also dip mine into ketchup (nostalgia).

[@BON3SMcCOY]

Sounds like you just like your tomato with a different texture (and a little sweeter)

[@ZainxIqbal]

@@BON3SMcCOY You're absolutely right, to be honest. I could never enjoy tomatoes as a kid (cause they'd always be out of season garbage). Gonna try my hand at this version soon.

[@BON3SMcCOY]

@@ZainxIqbal there's a super fancy restaurant in SF that does seasoned tomato aoli instead of sliced and it was the best I've ever had so you might try that

[@pucky8231]

That's a nice way to make melts, I always make it in a pan with some butter. I put some dried oregano in the butter, I've made it like that since I was in university.

[@redel6218]

This is Kenji's best video yet.

[@kgodmode177]

Respect to your pops! Without him we wouldn’t have Kenji the cooking guru

[@Hundmathr]

A long time ago I had a internship with an artist who'd always make tuna salad with olive oil and parmesan cheese as a dressing instead of mayo. This method reminds me of that.

[@izeshmikurac]

I just use mayo, sour cream and tuna. I love it. On some toasted breas, yes please. I also make this really easy tuna pasta. Chop up some pickles, a tomato, green bell peppel, sour cream, mayo, tuna and pasta. Done, done. Learnt both recipes from dad, ofc. lol

[@emilyhannon9546]

I have never been interested in eating a tuna melt before and you made it look so delicious! I actually had everything in my fridge/pantry to make this so I followed your video and OH MY GOSH IT WAS DELICIOUS!! Thanks for the inspiration and a new sandwich to add to my rotation.

[@JKenjiLopezAlt]

Glad you liked it!

[@penknight8532]

did you overtoast the bread too?

[@spikepsych]

much easier way: toast your bread, as it is toasting just throw all the tuna cheese mayo into the pan start at high heat turn it down right after mix it into a melty gooey mess in there season then put it into the toasted buttered bread done.

[@penknight8532]

Great Method! That way the entire sandwich is hot. Nothing worse than cold tuna salad inside a Tuna Melt.

[@lexguttman]

Completly different from my tuna melt. But definitely like the ideas! Have to give this a try it looks delicious!

[@NafaratMiyaMiya]

I love it when you do basics but better

[@chrisbruggers8076]

Green apple goes well in a tuna melt. I love tuna melts. Not sure about all that olive oil though.. maybe I'll start adding a little and see.

[@thesavagekiwi3492]

"You don't want to fork with it too much" - pure gold

[@elhirba]

Great! Instead of dealing with the broiler for the beead, I think it's more tasty when done like a cheese sandwich with buttered sliced bread and cooked in a skillet...

[@jc3drums916]

Agreed, I tried both ways and definitely prefer the skillet. I only use the broiler when I have to make a bunch of sandwiches, because my skillet only fits two at a time.

[@elhirba]

I want to try with an air fryer

[@penknight8532]

@@elhirba Works really good with an Air Fryer as it heats through.

[@penknight8532]

Agreed... this guy did not make a Tuna Melt lol... that bread was way overtoasted. The sandwich was totally falling apart. He knew he messed it up. That's why he was like, ummm, this is how I make a Tuna Melt... bye lol.

[@elhirba]

@@penknight8532 so true 🤣

[@firstlast446]

A Tuna Melt was one of the first things I made for myself, I hated mayo back then though and used a bunch of mustard instead. Making it that way is still a bit of a comfort food for me.

[@getoffmydarnlawn]

I made one similar last week as a matter of necessity --- I discovered at the last second I was out of mayo and used a bunch of mustard instead. It was actually pretty good and I'll be making it that way again.

[@kohala1815]

Yum, now I need a tuna melt! Best I’ve had, I think, was at Rae’s Diner in Santa Monica, CA. Sitting at the counter (as always) I used to watch them make it and noticed that they slapped the tuna salad itself right onto the griddle! They pressed it down to give it a great crust. Then they hacked it up and reformed the patty with the crust mixed through it, then browned it on both sides so it was basically a well-browned tuna hash patty. Then they put it on bread with iceberg lettuce and cheese and griddled it in butter. Cooking the tuna salad on the griddle first made it kind of juicy and creamy and warm, contrasting with the browned bits, the hot, fried outer crust, and the still-cool lettuce. Oh, my…what an insanely good ‘sannich. With a dill pickle and tall glass of coke or ice cold milk, well, that’s a very good day.

[@scenicdepictionsofchicagolife]

We have Dukes Mayo in the Midwest too. The Upland South and the Lower Midwest are fairly closely culturally linked so most regional brands will be found in both regions.

[@D-d-dvon]

Not gonna lie Kenji, this was damn delicious! Very very different to what I'm used to with a tuna salad/melt, but it'll be a keeper from me from now on. The olive oil taste with that fresh SEASONED tomato, and the cheese... so good.

[@lyleugleman9799]

olive oil in the salad and adding some tomato are some hot tips. definitely gonna give it a try on my next tuna melt. i’m definitely in the pickles over celery camp, always garlic dill, with a bit of dijon mixed in as well

[@jacobpuckett3479]

Haven’t watched the video yet but already know I’ll be making this this weekend :)

[@happytobehere-o4j]

I find it funny that Kenji owns all those gadgets but doesn’t own a toaster. I guess the grill works just fine :)

[@VentilatorenBumser]

9:05 "I don't like the modern idea of making two triangles out of it. Bread was never meant to be triangular, it was meant to be square like a good field, a football field."

[@vampirebo1]

I did not listen to a word he said the first minute. TRANSFIXED by how kenji dices a celery. What a great trick

[@davidpier285]

My wife and I love to add some Persian Lime Curry seasoning that we get from Oaktown Spice Shop (local spice store in Oakland!) to our curry. Absolutely adds a ton of bright, citrusy flavor and some spiciness from the curry. Other times, we'll add Tajin too to give some nice sourness that bites through all the fatty flavors of tuna, mayo and cheese.

[@ms.punktrees1539]

So tasty. My husband and I have been eating this off and on for the past couple of weeks. Yum. Did the mayo recipe today and turned it into a science lesson for my 9yr old daughter. We had a good time. Thanks!

[@jyroth99]

I have always made my Tuna melts like a grilled cheese and never properly like this, definitely gonna try it

[@penknight8532]

You were doing it the right way. This method is wrong. Completely Wrong.

[@niallms83]

Just made this tuna salad and popped it on top of toasted turkish bread. Put cheese on top and put it back under the grill to melt then put smashed avo on top. Insanely good!

[@KillerCornMuffin]

Something I never thought I'd hear, Kenji doesn't own a toaster...

[@lynrobb8455]

Will definitely try the evoo trick...I almost always pick up a new tip from you! Glad to see a toasted version vs fried ( "grilled") which I've always found too greasy for me.

[@Mikedawgs]

Dude, that was one of the first things I learned to cook from my dad as well he worked in the restaurant industry !

[@LawrenceKassab]

Awesome freaking story about your dad, amazing!!! Glad neither of you got hurt!!

[@fuzzyfluffyy]

Liked for “That’s a slopper” Forever love the videos for the humor, food, and lessons

[@richardandrade9418]

Omg so strapped in for this! Love tuna melts!

[@johngamble7994]

You could definitely pass this recipe off as a Kenji ‘late night’ eat. Just missing a beer. Looking forward to trying this one

[@JonFisco]

Oh man, hearing you say "Fairway" brought me right back to NYC. What a great store. Sad to see it go.

[@peter_smyth]

As a leftie, watching a POV shot of a right-handed person cutting cheese felt odd.

[@MsCoolgirlish]

Did this with my boyfriend and it was the quickest most satisfying late night snack 🥰🥰🥰 lots of love from germany!

[@randyschwaggins]

Love ur recipes! I totally do my tuna melts with celery and red onions...the dice has to be fine...that's why I don't use spring onions/scallions as I just cant cut them vertically then across! I don't really care about the cheese - I use mature cheddar most times but Monterey jack is fine too. The thing Im gonna try now is adding the olive oil and reducing the mayo as I hate the tuna oozing out of the sandwich but I also don't want the mix to be too dry! My bread preference is ciabatta for tuna melt but Ive never used fresh tomatoes!!! Will def bring that in! Thanks so much for all your videos

[@McKlunkers]

The definition of willpower is cutting cheese for a sandwich and not eating a slice.

[@plebula_9894]

The dill is a must have and I really like to use pepper jack cheese for my tuna melts

[@davelindsay4832]

I keep spotting empties of Bodhizafa and Space Dust in Kenji's home so clearly he's embracing Seattle.

[@kaboom9305]

Been making tuna melts like twice a week ever since I saw this video, thanks kenji

[@cellobarney]

I think I will now have nightmares of my customers pulling out a hammer and my knife...😬

[@nilsnieuwejaar3769]

Diced fennel stalks work well as a substitute for the celery.

[@scQue]

My first "real" restaurant boss (post-Pizza Hut) insisted on using heavy cream the exact same way you use olive oil. Individually, both make perfect sense, depending on the adjunct ingredients. For my curried tuna salad w/ shredded coconut, halved red grapes, yellow madras curry powder, and extra spices (coriander seed, a dash of yuzu juice, etc) I do prefer either heavy cream or coconut milk. Serve on warm garlic na'an... cheese optional.

[@mikkelbugge7299]

Generally using the tuna salad on rye bread alone, delicious. I just discovered Gochujang goes so nicely with it to the point that I have to get a new bucket soon, I might try mix it directly into the tuna salad next time.

[@aidangillard2041]

You're the best man! Your videos always put a smile on my face. Great cooking tips and such a wholesome person! (I still use your Mac and cheese and your frozen chorizo tricks for example)

[@teenanguyen217]

This is life sustaining stuff!! So easy and delicious to make.

[@BrotherTree1]

This is a great idea. I've got some tomatoes lying around (thanks to my mum!) so this is a pretty cool and delicious way to use them in a dish like this!