story by KALEA MARTIN photos by GRUBBANA STUDIOS
Want to know how to make Ilya Rozanov’s tuna melt from Heated Rivalry? You’re in luck. Between author Rachel Reid and Connor Storrie, who brings Ilya to life in the TV adaptation, we have two official versions of the iconic sandwich.
Rozanov shrugged. “I’m making one for me. I can make two. Ginger ale is in fridge.”
Heated Rivalry by Rachel Reid
The Rachel Reid/Book Recipe
With author Rachel Reid’s stamp of approval, Harlequin, the publisher of Heated Rivalry shared an official recipe to Instagram, which consists of a combination of the usual tuna melt ingredients—mayo, tuna, and cheese. See the recipe below:
There are, however, a few notable differences from what appears in the novel. In Chapter 13, told from Shane’s perspective, Ilya is described using a baguette rather than sliced sourdough, along with cheese slices instead of shredded cheese. Lemon juice also makes an appearance in the book, though it was absent from the recipe that Harlequin later published on social media.
Rozanov was setting canned tuna, a baguette, and cheese slices on the counter, so Shane leaned back against the fridge and watched his fellow NHL superstar make him a sandwich.
…
Shane watched him carefully distribute the mixture of tuna and mayonnaise and lemon juice on some baguette slices.
Rachel Reid also clarified on an Instagram story that Ilya’s tuna melt is open-faced rather than assembled like a sandwich.
The Connor Storrie/TV Recipe
In the Heated Rivalry television series, audiences don’t actually see Ilya prepare the tuna melt from start to finish, but we do catch glimpses of the ingredients he uses when he pulls them out of the fridge. Based on that, we know for a fact that TV show Ilya makes his tuna melts with Duke’s Mayo as well as Boston-based pickle brand Grillo’s—perhaps a preference he developed through being a hockey player for a Boston team.
Connor Storrie later shared the full recipe during an appearance on The Today Show, marching into the studio kitchen with a can of Canada Dry ginger ale in hand.
Staying faithful to the book, the TV recipe that Connor Storrie shared includes lemon juice and cheese slices. However Ilya apparently used whole wheat sandwich bread in the show, rather than the baguette mentioned in the book.
One charming detail: while Ilya technically makes the sandwich for just himself and Shane, Storrie’s recipe yields EIGHT tuna melts—a possible wink to Episode 6 (and Chapter 24 of the book), when Shane grills up eight burgers. Consider it a subtle Easter egg for fans who are paying attention.
The complete recipe is now on the Today Show website and republished here below:
How to Make Ilya’s Tuna Melt from Heated Rivalry, According to Connor Storrie
Ingredients:
- 7 (5-oz.)cans tuna
- ¾ cup mayo
- 1 tablespoon Dijon mustard
- ½ red onion, finely chopped
- 2 tablespoons chopped dill
- 2 teaspoons celery salt
- 1 lemon, zested and juiced
- 4 dill pickle spears, chopped
- 2-3 tablespoons dill pickle brine
- Kosher salt and freshly ground black pepper, to taste
- 8 slices whole wheat bread
- 16 slices yellow American cheese
- Potato chips, for serving
- Dill pickle spears, for serving
Directions:
- Preheat the oven to 350°F.
- Make the tuna salad. Add all ingredients to a large bowl and fold to combine. Taste, and adjust seasoning with more salt, pepper and pickle brine as needed.
- Lay the bread slices out on a sheet tray and toast in the oven for 5 minutes.
- Remove from the oven and top each slice of bread with tuna salad and 2 slices of American cheese. Return to the oven for 5 to 7 more minutes.
- Serve with potato chips, pickle spears and a very cold can of ginger ale.
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