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.
(This recipe was originally published here on 05/01/2014)
- 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
- Season the tuna steaks on both sides with salt and pepper.
- Heat the olive oil in a heavy bottomed skillet and sear the tuna until cooked almost through - about 3 minutes per side. Remove and allow to cool.
- In a medium bowl, toss together the red onion, capers, and basil, then use a fork to mix in the balsamic, Dijon, and mayo. Season with salt and pepper.
- Roughly chop the tuna steaks, then add the mayo mixture and toss to combine.
- Lightly butter the brioche buns, and toast on a griddle or under your broiler. Scoop ¼ of the tuna mixture onto each of the bottom buns, top with a piece of Swiss cheese and bake in the oven at 400 F until the cheese melts. Top with the toasted top bun and serve.