This is not your mother's tuna melt! Fresh tuna poached in a seasoned broth is the key ingredient! This is the ultimate tuna melt. It's literally "paired" with pears, blended with a unique mustard sauce and topped with a creamy Gruyere cheese. It's sure to impress your family and friends!
• Add stock ingredients to 2-quart stock pot.
• Cover with lid and bring to boil.
• Reduce and simmer for 20 minutes.
Once stock is reduced to simmer and add tuna ensuring it is submerged in liquid. Add more water if necessary to ensure stock covers tuna.
2
Poach tuna turning occasionally for 15 minutes or until cooked through. Verify doneness by gently pulling flesh apart at flake – tuna should be opaque throughout.
3
Remove tuna from stock and set aside in refrigerator to cool for 10 minutes.
4
Prepare Fishmonger Chermoula
• Mix dry ingredients together in medium size bowl.
• In separate bowl, add mayonnaise, key lime juice, ketchup, Worcestershire sauce, and cider vinegar.
• Mix well.
• Add dry ingredients and mix until thoroughly blended.
• Set aside in refrigerator.
5
Remove tuna from refrigerator. Place in bowl and separate into flakes and pieces by hand
6
Add Chermoula to tuna and mix to even consistency and set aside.
7
Heat medium size frying pan to medium high heat. Add 1 tbsp olive oil and onions. Cook onions stirring occasionally until they turn caramelized.
8
Remove onions from pan and set aside in bowl.
9
Add 1 tbsp olive oil to pan and add sliced pears.
10
Cook pears on medium high heat on one side for 1 to 2 minutes until they turn slightly brown on the bottom. Turn and cook for another 1 to 2 minutes until second side turns slightly brown.
11
Remove pears and set aside.
12
Remove frying pan from stove.
13
Heat skillet or griddle on medium high heat.
14
Evenly spread butter on one side of each piece of bread.
15
Toast 2 slices of bread, butter side down on skillet.
16
Add cheese, half of tuna, half of caramelized onions, half of pears, and top with second slice of bread, butter side up.
17
Place heavy pan on top of sandwich to press. Cook for 1 minute.
18
Turn sandwich and press with pan. Cook for another 1-2 minutes or until cheese begins to melt
19
Remove sandwich from pan
20
Prepare and cook second sandwich.
21
Serve both sandwiches immediately. Note: Pairs well with Butternut Squash Soup (see recipes).
Ingredients
All Ingredients
1lbtuna loin (blackfin or Ahi)
Poaching stock
2tbspFishmonger Chermoula
4slices Gruyere cheese
1ripe pear, sliced lengthwise into thin pieces
4slices seedless rye bread
1cupsweet onion, shredded
2tbspnon-salted butter
2tbspolive oil
Poaching Stock
3cupschicken stock
3cupsgood water
1tbsppepper vinegar
1tbspfresh ginger, grated
1fresh orange, quartered
1key lime, quartered
1kaffir lime leaf
Fishmonger Chermoula
½cupDuke's mayonnaise or good quality mayonnaise
1tspkey lime juice
1tsporganic ketchup
1tspWorcestershire sauce
½tspcider vinegar
2tspdry mustard
2tspground mustard seed
¼tspsea salt
¼tspground black pepper
¼tspground nutmeg
Directions
1
Prepare poaching stock
• Add stock ingredients to 2-quart stock pot.
• Cover with lid and bring to boil.
• Reduce and simmer for 20 minutes.
Once stock is reduced to simmer and add tuna ensuring it is submerged in liquid. Add more water if necessary to ensure stock covers tuna.
2
Poach tuna turning occasionally for 15 minutes or until cooked through. Verify doneness by gently pulling flesh apart at flake – tuna should be opaque throughout.
3
Remove tuna from stock and set aside in refrigerator to cool for 10 minutes.
4
Prepare Fishmonger Chermoula
• Mix dry ingredients together in medium size bowl.
• In separate bowl, add mayonnaise, key lime juice, ketchup, Worcestershire sauce, and cider vinegar.
• Mix well.
• Add dry ingredients and mix until thoroughly blended.
• Set aside in refrigerator.
5
Remove tuna from refrigerator. Place in bowl and separate into flakes and pieces by hand
6
Add Chermoula to tuna and mix to even consistency and set aside.
7
Heat medium size frying pan to medium high heat. Add 1 tbsp olive oil and onions. Cook onions stirring occasionally until they turn caramelized.
8
Remove onions from pan and set aside in bowl.
9
Add 1 tbsp olive oil to pan and add sliced pears.
10
Cook pears on medium high heat on one side for 1 to 2 minutes until they turn slightly brown on the bottom. Turn and cook for another 1 to 2 minutes until second side turns slightly brown.
11
Remove pears and set aside.
12
Remove frying pan from stove.
13
Heat skillet or griddle on medium high heat.
14
Evenly spread butter on one side of each piece of bread.
15
Toast 2 slices of bread, butter side down on skillet.
16
Add cheese, half of tuna, half of caramelized onions, half of pears, and top with second slice of bread, butter side up.
17
Place heavy pan on top of sandwich to press. Cook for 1 minute.
18
Turn sandwich and press with pan. Cook for another 1-2 minutes or until cheese begins to melt
19
Remove sandwich from pan
20
Prepare and cook second sandwich.
21
Serve both sandwiches immediately. Note: Pairs well with Butternut Squash Soup (see recipes).
