I know canned tuna is a fairly uninspiring ingredient – but when I stumbled across this recipe I was intrigued none-the-less. As it turns out, I’m glad I tried this one. The tuna gets a little boost from olive oil, balsamic vinegar and fresh basil. That combined with the other sweet & savoury ingredients in this sandwich make this the best tuna melt I’ve ever tasted. Honest. Give it a try!
Oregon Tuna Melt
Adapted from Food and Wine
6 ounce can albacore tuna
2 tablespoons red onion, finely diced
2 tablespoons extra virgin olive oil
1/2 tablespoon balsamic vinegar
1/2 tablespoon basil, chiffonade
1/4 teaspoon crushed red pepper
Salt and pepper, to taste
2 ciabatta rolls
Dijon mustard and mayonnaise, for spreading
4 slices cheddar cheese
2 kosher dill pickles, sliced lengthwise
1 tablespoon 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 griddle or panini press. Slice the rolls in half and spread with mayonnaise and mustard. Place a slice of cheese on each open piece of roll.
- Place the tuna salad evenly on the rolls with pickle slices. Close the sandwiches and spread some butter on the outsides of the rolls.
- Add the sandwiches to the press and cook over Medium heat until the cheese is melted, about 6 minutes. Cut the sandwiches in half and serve.