Recipe for Grown Up Tuna Melts – Standing in front of my pantry, I realized I had plenty of tuna that I never really got around to using. Sure, I could have made a basic tuna salad sandwich, but that’d be no fun. And then it came to me: Grown Up Tuna Melts.
Grown Up Tuna Melts
Standing in front of my pantry, I realized I had plenty of tuna that I never really got around to using. Sure, I could have made a basic tuna salad sandwich, but that’d be no fun. And then it came to me: Grown Up Tuna Melts.
- 2 small loaves ciabatta (or any rustic bread)
- 2 cans tuna
- 1/3 cup chopped Vidalia onion
- ¼ cup aioli (recipe follows) (or Mayonaisse)
- ½ tsp oregano
- ½ tbsp chopped fresh parsley
- ¼ tsp cayenne pepper (optional)
- ½ cup arugula or mixed greens
- 1 tomato, sliced
- 1 avocado
- ½ cup shredded cheese of choice OR two slices (recommended: provolone)
- Salt and pepper to taste
- Slice the ciabatta in half and toast until golden. Set aside.
- 2-3 cloves garlic, finely chopped
- ½ tsp salt
- 1 egg yolk
- ½ lemon, juiced
- ½ cup olive oil
- Drain the tuna, sifting through for any impurities. Mix it in a large bowl with the onion, aioli, oregano and parsley. If the aioli begins to break down, pour out the excess liquid. Taste the tuna and season with cayenne pepper, salt and pepper if necessary.
- Arrange the arugula on the ciabatta halves and top with the slices of tomato. Carefully spoon the tuna onto the loaves. Slice the avocado and divide between the sandwiches. Top with cheese and additional pepper if desired. Broil for 3-5 minutes, until the cheese is melted. Makes 4 open-faced sandwiches.
- Put the garlic, salt and yolk in a blender. Pulse until thoroughly incorporated. Add the lemon juice and mix again. Leaving the blender on, slowly pour in the olive oil. Continue to blend until the aioli is thick and light in color.
Recipe adapted from thecheesepusher