Tuna melt? Are these regional or national?

Saturday Betsy made lunch - leftover borscht and a tuna melt (open faced sandwich- tuna with onion and celery topped with sharp cheddar). I mentioned I had never heard of a tuna melt until I came to NY (I grew up in Georgia and NC). They're pretty ubiquitous here (at home, diners,etc- obviously not at Le Bernadin ). She said they're common in California (where she grew up). I'm just curious - is this a regional thing? If so, are tuna melts everywhere but the South? Are they in the South but just something my family never made? My mom made plenty of (mayonnaisey) tuna salad, and we had lots of grilled cheese sandwich, but we never combined.

I'm a native NYer. I'd heard of them growing up but my family did not make or eat them. (I think my parents felt funny about mixing meat and dairy, even if they weren't the least bit observant and tuna isn't the least bit meat.)

Pretty much ubiquitous in the Midwest and pretty much awful unless prepared at home.

They were on the menu for the chain restaurants I worked for in Arizona in the '70's. The chain was based in California, though.

I live in California and they are on almost every lunch menu. I happen to love them--particularly on grilled rye bread.
Growing up in Florida, I do remember getting them also, but they were not nearly as popular as they are here.

Don' t know, don't care. The thought of them makes me gag!

I love them, very big out here in the west. I also love tuna casseroles especially topped with potato chips. Haven't had either item in years. Did you know that a tuna melt in a Weight Watcher meniu item? They have a recipe for a great tuna melt. Might just do that for lunch today.

I wondered what a tuna melt was. We'd call it a doorstep if the bread is thicker than the usual slice of bread.

Neither regional nor national, I think. More like the snowman - abominable.

Ah Chef, I bet I could make you my Albacore tuna melt and you would love it! Unless, of course, you hate Albacore.

In the 70's and 80's in the Midwest the tuna melt consisted of tuna salad, a slice of tomato and yellow cheese. Upscale meant adding a little horseradish to the tuna salad and using cheddar. Oh, and it was always made with whole wheat bread unless otherwise requested .