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
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.
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.