The tuna melt was accidentally created at a Woolworth's lunch counter in Charleston, combining griddled bread, tuna salad, melted cheese, and pickles for a delightful combination.
Tuna melts have evolved with variations like Swiss or cheddar cheese, served open-faced or closed, and even using tinned fish like slow-smoked mackerel or rainbow trout.
Local restaurants are offering innovative twists on the classic tuna melt, like using smoked white fish instead of tuna, catering to both traditionalists and those seeking a unique dining experience.
Brands like Fishwife have enhanced the tinned fish industry by offering ethical sourcing of seafood and introducing new options like slow-smoked mackerel, rainbow trout, and Cantabrian anchovies.
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