Celery is the most common ingredient in tuna salad, second to mayonnaise. This week, I tested an awesome tuna melt recipe from Tom Colicchio's new cookbook, 'wichcraft. This recipe turned the volume up on the diner classic by using English muffins, Gruyére cheese and supersweet, slow-roasted plum tomatoes. My greatest surprise was Colicchio's use of finely chopped raw celery root in place of the usual celery. It added a mild celeryness along with a good crunch. I thought this was an unusual idea that worked very well. Not standard at the diner, but now it might be the standard at my house.

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