Poached and Paired Tuna Melt

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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!

Yields1 Serving

All Ingredients
 1 lb tuna loin (blackfin or Ahi)
 Poaching stock
 2 tbsp Fishmonger Chermoula
 4 slices Gruyere cheese
 1 ripe pear, sliced lengthwise into thin pieces
 4 slices seedless rye bread
 1 cup sweet onion, shredded
 2 tbsp non-salted butter
 2 tbsp olive oil
Poaching Stock
 3 cups chicken stock
 3 cups good water
 1 tbsp pepper vinegar
 1 tbsp fresh ginger, grated
 1 fresh orange, quartered
 1 key lime, quartered
 1 kaffir lime leaf
Fishmonger Chermoula
 ½ cup Duke's mayonnaise or good quality mayonnaise
 1 tsp key lime juice
 1 tsp organic ketchup
 1 tsp Worcestershire sauce
 ½ tsp cider vinegar
 2 tsp dry mustard
 2 tsp ground mustard seed
 ¼ tsp sea salt
 ¼ tsp ground black pepper
 ¼ tsp ground nutmeg

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).

Ingredients

All Ingredients
 1 lb tuna loin (blackfin or Ahi)
 Poaching stock
 2 tbsp Fishmonger Chermoula
 4 slices Gruyere cheese
 1 ripe pear, sliced lengthwise into thin pieces
 4 slices seedless rye bread
 1 cup sweet onion, shredded
 2 tbsp non-salted butter
 2 tbsp olive oil
Poaching Stock
 3 cups chicken stock
 3 cups good water
 1 tbsp pepper vinegar
 1 tbsp fresh ginger, grated
 1 fresh orange, quartered
 1 key lime, quartered
 1 kaffir lime leaf
Fishmonger Chermoula
 ½ cup Duke's mayonnaise or good quality mayonnaise
 1 tsp key lime juice
 1 tsp organic ketchup
 1 tsp Worcestershire sauce
 ½ tsp cider vinegar
 2 tsp dry mustard
 2 tsp ground mustard seed
 ¼ tsp sea salt
 ¼ tsp ground black pepper
 ¼ tsp ground 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).

Poached and Paired Tuna Melt

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