Our albacore canned in olive oil, makes the best tuna sandwich, whether melted or classic. The olive oil intensifies the tuna's flavor. Choose a sturdy bread such as sliced artisan, whole wheat, or sourdough.
INGREDIENTS:
1/3 cup mayonnaise
1 thinly sliced green onion, including the green tops
3 tablespoons chopped fresh flat-leaf parsley
2 teaspoons dried tarragon, crumbled
Zest of one lemon
2 teaspoons lemon juice, freshly squeezed
1 teaspoon Dijon mustard
1/8 teaspoon freshly ground black pepper
2 6-ounce cans Dave's albacore in olive oil, well drained and flaked
8 slices sturdy artisan style bread
8 slices tomato, thinly sliced
4 ounces sharp yellow or white cheddar cheese, grated (about 1 cup)
2 tablespoons softened butter
INSTRUCTIONS:
Mix the mayonnaise, green onion, parsley, tarragon, lemon juice, lemon zest, Dijon mustard, and black pepper in a medium sized bowl. Add the drained albacore, using a fork to break up the flakes. Stir gently to combine.
Lay out four slices of bread. Divide the tuna mixture evenly onto the bread slices. Top each bread slice with tomato slices and grated cheese. Spread one side of the remaining four bread slices with butter. Place bread slices, buttered side up, on top of the cheese.
Heat a large griddle on medium heat (or a couple of cast iron skillets). Place the sandwiches, buttered side down, onto the hot griddle. Gently spread butter on top of the bread slices. Cook for about 3 minutes, or until nicely browned on one side.
Using a metal spatula, lift up the sandwiches and carefully flip them over. Cook for another 3 minutes or so, until golden brown. Serve immediately.
VARIATIONS:
Substitute tarragon with fresh or dried dill instead of the tarragon.
Substitute cheddar with Emmenthaler (Swiss), Havarti, provolone, or muenster cheese
Substitute green onion with finely minced shallot or sliced chives
Add finely chopped water chestnuts or celery for a nice crunch.
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