Oregon Tuna Melt Recipe

Freelance Chef,Yacht Chef, Charter Chef, Team Building, Miami, Fort Lauderdale, Helsinki, Cannes, London

2 (6) ounce/175g cans albacore tuna (we prefer chunk light)
1/4 cup/50g finely diced red onion (about 1/4 small onion)
1/4 cup extra-virgin olive oil
1 tablespoon /60ml balsamic vinegar
1 tablespoon minced basil
1/2 teaspoon crushed red pepper
Salt and freshly ground pepper
4 ciabatta rolls, split
Dijon mustard and mayonnaise, for spreading
4 slices Swiss or cheddar cheese (total 6 ounces/175g)
Sixteen 1/8-inch-thick lengthwise slices of kosher dill pickle
2 tablespoons/30g unsalted butter, softened

In a medium bowl, mix the tuna with the onion, olive oil, vinegar, basil and crushed red pepper. Season with salt and pepper.

Heat a panini press or griddle. Spread the cut sides of the rolls with mustard and mayonnaise and top each roll half with a slice of cheese. Spread the tuna salad on the bottoms and cover with the pickles. Close the sandwiches and spread the outsides of the rolls with the butter. Add the sandwiches to the press and cook over moderate heat until the cheese is melted, about 6 minutes. Cut the sandwiches in half and serve.


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