This updated take on the humble Tuna Melt comes together relatively quickly and yet it makes for an impressive brunch dish for a crowd. Somewhere between a Croque-monsieur and a Tuna Melt, the sandwich is built on a thick crusty slice of bâtard with a fresh tuna salad with capers and celery mounded on top. Covered in aged Comté, and served with a zingy lemon aïoli, this is how the French would do a Tuna Melt.
- Move your oven rack to the top position and pre-heat your broiler.
- To make the aioli, whisk together the mayonnaise, lemon zest, lemon juice, mustard, and grated garlic. Cover and refrigerate while you make the sandwich.
- Chop the tuna using a sharp knife into small pieces and add to a bowl along with the celery, capers, olive oil, salt and pepper. Stir to combine.
- Split the tuna mixture between the two slices of bread, pressing down so it forms an even layer of tuna from edge to edge.
- Split the Comté between the two sandwiches and then place both on a baking sheet. Put the sheet in the oven and broil until the cheese has melted and formed a brown crust on top. The tuna should be medium rare.
- Garnish the tuna melts with minced parsley and serve with the lemon aioli.
Category : Entree
Preparation time :
Cooking time :
- 2 tablespoon mayonnaise
- 1/2 lemon zested with microplane
- 2 teaspoons lemon juice
- 1/2 teaspoon whole-grain mustard
- 2 grams garlic, grated
- 180 grams yellowfin tuna
- 4 grams celery, chopped
- 2 teaspoons capers
- 2 teaspoons olive oil
- 1/4 teaspoon salt
- black pepper
- 2 slices bâtard or other large crusty bread, sliced 3/4-inch thick
- 30 grams shredded Comté cheese (aged at least 12 months)
- minced parsley for garnish