Kamala Harris’ Easy 10-Minute Tuna Melt Is So Phenomenal, I’ve Already Made It Twice This Week

When Vice President Kamala Harris announced her presidential candidacy, I scoured the internet to unearth more about her relationship with food. My investigation started with learning about her viewpoints on food insecurity, worker rights, climate protections, and racial justice — and slowly, I ended up in a rabbit hole, digging deep into her culinary wisdom. 

I stumbled upon a cute 10-minute YouTube clip captured during the pandemic. It exhibits the vice president taking time out of her busy schedule to show her coworker, Sen. Mark Warner, how to make a tuna melt. This occurred after Harris witnessed Warner’s atrocity of sorts involving him taking watery canned fish and mushing it onto potato bread. To show her colleague how it’s done, she hosted a demonstration showing a step-by-step tutorial on how to make the sandwich (the right way). Intrigued by her kitchen confidence, I decided to put her recipe to the test. 

Get the recipe: Kamala Harris’ Tuna Melt

First, drain the tuna water, flake it with a fork, and put it into a medium-size bowl. Chop the celery and red onion into small dice and add them to the tuna mixture. 

Next, add a few dollops of mayonnaise and a spoonful of Dijon mustard into the tuna and combine. Then, mix in the chopped parsley, a spritz of lemon juice, and a sprinkle of salt and pepper.

Put the tuna salad on one piece of the sliced whole wheat bread, then layer cheddar cheese on the other half. Heat a skillet on medium-high heat and melt butter in it. Then grill your sandwich on both sides until the bread begins to brown and the cheese melts. Cut it in half and serve.

Harris’ tuna melt comes together with little fuss and time. It took me less than 10 minutes to assemble, delivering satisfyingly buttery, cheesy, and rich bites. She obviously knows her way around the kitchen; she has a jam-packed schedule, so it’s no surprise that she has mastered the art of cooking quick and comforting dishes.

Attention to small details, such as finely chopping the red onions and celery to guarantee consistent bites, is evident. The spritz of lemon juice helps to balance the creaminess of the mayo, and I particularly appreciate the minced parsley, which creates aromatic and earthy flavors. I plan to add this recipe to my weekly lunch lineup, especially on those busy days when I’m hunting for a crunchy and melty sandwich. 

• Use high-quality canned fish. The foundation of this sandwich matters, so buy high-quality tinned tuna. I used Fishwife for this recipe. You can also snag a brand marinated with exciting ingredients. I plan to make this tuna melt again and add the smoked jalapeño yellowfin filets from Tonnino. 
• Swap the mayo for Greek yogurt. Add a few dollops of plain Greek yogurt if you’re not a fan of mayo or want to brighten up the richness of this sandwich.  
• Have fun with the cheese: Instead of sharp cheddar, reach for another cheese to layer onto this sandwich. You’ll want to use one that melts well, like Gruyère, gouda, or fontina.