I was writing a new summer menu for my food truck, and I really wanted to feature a tuna melt. But I wanted it to be different from your typical diner sandwich. So I decided to use albacore tuna steaks—they are more affordable and, for my needs, just as good as their ahi tuna cousin.
I decided to sear the steaks until almost just-cooked, but with a good amount of pink in the middle—I didn’t want to over cook it and end up losing flavor from great quality tuna. Tossing the fish in a super-zesty mayo-based sauce and melting some Swiss cheese on top really make this the best tuna melt ever. Oh my goodness—it’s delicious. It might just be my favorite sandwich. If you’re a fan of tuna in any form, you’ve got to try this sandwich. Trust me: you’ll love it.
- albacore tuna steaks - 2 10 oz, thawed
- olive oil - 2 tbsp
- red onion - 1/4 cup, finely diced
- capers - 2 tbsp, drained
- basil - 2 tbsp, chopped, fresh
- balsamic vinegar - 1 tbsp
- dijon mustard - 1 tbsp
- mayonnaise - 3/4 cup
- salt and pepper - to taste
- brioche buns - 4
- swiss cheese - 4 slices
This recipe is part of a series I am doing for Parade's Community Table:
CLICK HERE FOR THE INSTRUCTIONS.