Grown Up Tuna Melts

I apologize for the delayed post—it’s been a hell of a week in school. Because I’ve been so busy, my kitchen hasn’t been properly stocked (at least to my standards). This led to a desperate search for something I could use to make a decent meal.

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.

To age this dish a bit, I substituted ciabatta for normal sliced bread, sweet Vidalia onions for celery and tangy aioli for mayonnaise. I also threw in some arugula, tomato and sliced avocado for good measure. All it was missing was a generous helping of cheese—I sprinkled mine with some mozzarella and cheddar for color.

Oh, the deliciousness that is born from necessity.

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)
½ tsp oregano
½ tbsp chopped fresh parsley
¼ tsp cayenne pepper (optional)
½ cup arugula or mixed greens
1 beefsteak 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.

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.

Basic Aioli
2-3 cloves garlic, finely chopped
½ tsp salt
1 egg yolk
½ lemon, juiced
½ cup olive oil

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.

Ultimate Panini with Easy Walnut Pesto

Every now and then, I decide to go out and buy some slightly pricier but fresh and phenomenal ingredients. The way I see it, finals are over, and I now have all the time in the world to dedicate to some kickass cooking.

That’s why I chose to spend 45 minutes on a sandwich.

I know that sounds ridiculous, but trust me, it was well worth how long it took to prepare. (Granted, the majority of that time was devoted to caramelizing the onions and making pesto. Ooer.)

They might not be one of the prettiest things I’ve made, but they’re certainly one of the most delicious. If you’ve got some time and some awesome ingredients, please—devote them to this sandwich.

Ultimate Panini with Easy Walnut Pesto
1 large yellow onion
1/3 cup olive oil, plus 2 tbsp
1 cup packed fresh basil
1 clove garlic
¼ cup walnuts
¼ cup grated parmesan cheese
1 loaf rustic bread
2 tbsp butter
8 oz. thinly shaved deli ham
1 block of fresh mozzarella, sliced

Cut the onion into small rings and place with 1/3 cup of the olive oil in a pan on mid-low heat. Allow the onions to caramelize while preparing the rest of the ingredients. (It should take about a half hour.) Try not to let them brown.

Chop the basil at the same time as the garlic, continuing to do so until they are finely minced. Put the basil-garlic mixture in a bowl and cover with the remaining olive oil. Finely chop the walnuts, and add these as well as the parmesan to the bowl. Mix thoroughly and set aside.

Cut the bread into half inch thick slices, spreading the outsides with butter and the insides with the pesto. Layer the caramelized onions, ham and mozzarella and top with the other piece of bread. 

To cook the sandwiches, bring a pan to low heat. Place the sandwich in the center of the pan and cover with a square of foil. Place another pan, underside down, on top of the foil. Put something heavy in this second pan to weigh it down so it presses on the panini. Flip the sandwich when you can hear the butter sizzling and the bread is golden.