Of course! Here’s a longer, brand-free, smooth-flowing version: --- I know, I know—it’s so easy to grab a can of tuna and whip up a quick tuna melt. But once you try making confit tuna from scratch, you’ll wonder why you didn’t do it sooner. It’s shockingly simple, and the flavor? On a whole different level. All it takes is a beautiful piece of fresh tuna, some good olive oil, and a few pantry staples. You slowly poach the tuna until it’s tender and silky, soaking up all that flavor as it cooks. Once it’s done, I crumble the tuna into big, chunky pieces—none of that shredded, mushy stuff. Then I mix it with crunchy celery, briny capers, a little mayo to bring it together, and a spoonful of Calabrian chilies for that perfect kick. Pile it high on a toasted bagel, top it with a slice of melty cheese, and broil or air-fry until everything’s bubbling and golden. It’s the kind of tuna melt that makes you forget the canned stuff even exists.

4 open face bagels

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