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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Rob Evans is the chef at Hugo's, located in Portland, Maine. / This is his version of a not straight-from-the-can tuna sandwich. An Italian tuna, Gruyère cheese, charred-rosemary mayonnaise tuna sandwich. Tuna Melts are my favorite sandwich. I made this today for lunch and I will never use another recipe again. Ingredients:
8 ounces italian tuna in olive oil, drained, with 1 tbsp oil reserved |
1/8 cup celery heart, finely chopped |
1/2 teaspoon celery seed |
coarse salt & fresh ground pepper |
4 slices multigrain bread |
4 slices about 4 oz gruyere cheese |
unsalted butter |
Directions:
1. Gently flake tuna and place in stainless-steel bowl.
2. Fold in desired amount of mayo, chopped celery, and celery seed, adding salt and pepper to taste.
3. Lay bread on work surface.
4. Spread tuna on two slices and layer with Gruyère.
5. Top with remaining bread slices and press lightly with the palm of your hand to bring tuna just to the edges of each sandwich.
6. Melt a small amount of butter in a skillet over low heat and toast sandwiches until cheese melts and bread is golden brown, about 2 minutes on each side.
7. Transfer to cutting board and cut in half on diagonal.
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