Filed Under: Artichoke, Bread, cheddar, Lure, tuna

Best Tuna Melt Ever

Slather the puree onto a slice of crusty artisan bread, top with the tuna mix and cheese, and bake until melty and there you have the Best Tuna Melt Ever.

September 18th, 2017

From Lure Sustainable Seafood Recipes from the West Coast , by Ned Bell with Valerie Howes

When you start with high-quality canned Pacific albacore, it doesn't take much to turn into the Best Tuna Melt Ever. Just a simple dressing of mayo, some good aged cheddar, and my secret weapon - a zingy artichoke puree.Slather the puree onto a slice of crusty artisan bread, top with the tuna mix and cheese, and bake until warm and melty.
Servings
2
Ingredients
  • Artichoke puree:
  • 1 cup canned and drained artichoke hearts (not marinated)
  • 1 Tbsp extra-virgin olive oil
  • Zest and juice of 1 lemon
  • Sea salt and coarsely ground black pepper
  • Tuna melt:
  • 2 (5 oz) cans oil- or waterpacked albacore tuna, drained
  • ¼ cup mayonnaise
  • Sea salt and coarsely ground black pepper
  • 4 large slices crusty bread
  • 4 slices aged cheddar
  • ½ cup grated white cheddar
  • 1 to 2 tomatoes, thinly sliced
Directions
  1. Artichoke puree: Puree the artichoke hearts in a blender or small food processor or with an immersion blender until smooth. Stir in the olive oil and lemon zest and juice. Season with salt and pepper to taste.

  2. Tuna melt: Preheat the oven to 350°f. Have ready baking sheets, lining one with parchment paper. Combine the tuna and mayonnaise in a bowl and mix well. Season with salt and pepper to taste. Spread the artichoke puree on each slice of bread, top with the tuna mixture and a slice of cheddar, and arrange on the baking sheet (without parchment). Spread the grated cheddar on the parchment-lined baking sheet into 4 sections to make cheese crisps. Bake for 7 to 10 minutes or until the bread is toasted around the edges, the cheese slices have melted, and the crisps are golden and crispy. Remove from the oven, add a few slices of tomato, and season with salt and pepper. Serve open-faced with a cheese crisp.

Best Tuna Melt Ever
Kevin Clark

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