Tuna Melt with Roasted Garlic Aioli
Keep it simply delicious with a home-cooked tuna melt.
The best thing about a tuna melt is that you can make it as gourmet or as simple as you like...just don't forget the Roasted Garlic Aioli.
Ingredients
For the Tuna Salad:
2 x Cans Tuna, flaked
1 x Stalk of Celery, diced
2 x Spring Onions, thinly sliced
2 x Tbs Aioli Roasted Garlic Aioli
Aioli's Fermented Hot Sauce, to taste
Freshly Ground Black Pepper, to taste
Yellow Mustard, to taste
Salt, to taste
For the Sandwich:
For the Tuna Salad:
2 x Cans Tuna, flaked
1 x Stalk of Celery, diced
2 x Spring Onions, thinly sliced
2 x Tbs Aioli Roasted Garlic Aioli
Aioli's Fermented Hot Sauce, to taste
Freshly Ground Black Pepper, to taste
Yellow Mustard, to taste
Salt, to taste
For the Sandwich:
2 x Tablespoons of Kimchi - any Asian store (Optional)
4 x Slices Fresh Sourdough or White Bread
Butter, Softened, for Spreading
Oil (Canola or Sunflower) to Coat the Pan
4 x Large Spoonfuls Tuna Salad
8 Slices Sharp Cheddar Cheese
Method
Add the flaked tuna, celery, and scallions to a medium mixing bowl. Next, add a few big spoonfuls of Roasted Garlic Aioli, a small squirt of mustard, and a few shakes of the Fermented Hot Sauce. Stir well. Add more Aioli as needed. There should be just enough Roasted Garlic Aioli, mustard, and hot sauce to bind everything together, and the mixture should look reasonably moist. Season the tuna salad with salt and pepper, to taste, then adjust by stirring in more mustard, hot sauce, salt, and pepper as needed. Set the bowl aside.
4 x Slices Fresh Sourdough or White Bread
Butter, Softened, for Spreading
Oil (Canola or Sunflower) to Coat the Pan
4 x Large Spoonfuls Tuna Salad
8 Slices Sharp Cheddar Cheese
Method
Add the flaked tuna, celery, and scallions to a medium mixing bowl. Next, add a few big spoonfuls of Roasted Garlic Aioli, a small squirt of mustard, and a few shakes of the Fermented Hot Sauce. Stir well. Add more Aioli as needed. There should be just enough Roasted Garlic Aioli, mustard, and hot sauce to bind everything together, and the mixture should look reasonably moist. Season the tuna salad with salt and pepper, to taste, then adjust by stirring in more mustard, hot sauce, salt, and pepper as needed. Set the bowl aside.
Chop the kimchi, then set it aside. Generously spread one side of each slice of bread with the softened butter, making sure to coat the bread evenly all the way to the crust. Set the bread aside.
In a medium pan set over medium heat, drizzle just enough oil to coat the bottom of the pan. When the pan is hot and the oil is shimmering, add the tuna salad. Cook, stirring, for no more than 1 minute, until the tuna is heated through and beginning to clump together. Add the chopped kimchi, and toss it with the tuna. Then remove the pan from the stove.
Working quickly top each slice of bread (in the pan already) with a slice of cheddar cheese, then spoon the kimchi tuna salad equally between two of the bread slices (You’re aiming for about a 1-inch-thick layer of tuna) and put another cheddar slice on top again. Lay the remaining slices of bread on top of the tuna to form two sandwiches, then gently press the top of each sandwich down with a spatula.
Continue cooking for another 1 to 2 minutes, flipping and moving the sandwiches around the pan so they cook evenly and both sides develop a deep, well-browned crust. Transfer the sandwiches to a cutting board, and let them cool slightly before slicing them diagonally with a serrated knife. Eat immediately.