Tuna Melt Canape
Photo: Todd Coleman

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My mother and father had many military functions to attend when I was growing up, and my sister and I enjoyed watching our parents dress the part. Dad in his military whites and mother in her gowns and jewelry, the 60’s had enjoyable fashion moments. On these special nights, my mother made it meaningful for us too, by making Tuna Melts, or Tuna A La King. Here is a similar recipe to the one she used from my childhood.

Serves 2


  • 2–3 tbsp. mayonnaise
  • 1 1⁄2 tbsp. raisins
  • 1 tbsp. mango chutney, chopped
  • 1⁄2 tsp. curry powder
  • 1  5-oz. can oil- or water-packed tuna, drained
  • Kosher salt and freshly ground black pepper, to taste
  • 2 slices white bread, crusts removed
  • 2 thin, square slices cheddar cheese
  • 8  1″ pieces fresh chives, optional
  1. Heat oven to broil and arrange a rack 10″ from heating element. Combine mayonnaise, raisins, chutney, curry, and tuna in a bowl and season with salt and pepper; set aside.
  2. Cut each slice of bread and cheese into 4 triangles. Spoon tuna salad on top of bread pieces; top with cheese. Broil triangles until cheese is melted, 3–4 minutes. Serve garnished with chives.
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