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Olive Oil–Poached Tuna Melts

Could there be a more classic Diner Classic than a tuna melt? This one gets dressed up with fresh tuna poached in herbed olive oil. The tuna salad makes way more than you need for 4 sandwiches, but the leftovers are a great bonus. You’ll also end up with lots of delicious herbed olive oil. Save it and use it in pasta dishes, such as puttanesca.

Ingredients

  • 3 cups olive oil

  • 4 or 5 sprigs fresh thyme

  • 1 lemon, juiced and zest peeled off in strips

  • 2 large bay leaves

  • 2 large cloves garlic, smashed

  • 1 1/2 pounds tuna steaks (such as ahi or yellowtail), 1 inch thick

  • 2 ribs celery with leafy tops, finely chopped, or 1/2 small bulb fennel, finely chopped

  • 1/2 red onion, finely chopped

  • 1 small fresh red chile, seeded and finely chopped

  • 1/2 small red bell pepper, finely chopped

  • 1/4 cup fresh flat-leaf parsley leaves, chopped

  • Leaves from 2 or 3 sprigs fresh tarragon, finely chopped

  • 2 to 3 tablespoons capers, drained and rinsed

  • 1/4 cup niçoise or other brine-cured black olives, pitted

  • Rachael Ray Seafood Seasoning or Old Bay seasoning

  • 6 ounces very sharp white cheddar cheese or Gruyère cheese, shredded on the large holes of a box grater

  • 4 brioche rolls or lobster rolls, split

Preparation

In a deep skillet, combine the oil, thyme, lemon zest strips, bay leaves, and garlic. Bring to a gentle boil over medium-high heat. Remove the pan from the heat and add the fish. Let stand 20 minutes. Transfer the fish to a plate to cool. Reserve the poaching oil and let cool. Strain into a clean jar.

Whisk together the lemon juice and 1?3 cup of the reserved poaching oil; season with salt and pepper. Add the celery, onion, chile, bell pepper, parsley, tarragon, capers, and olives. Flake the fish with 2 forks. Season with a little seafood seasoning, add to the dressing, and toss to combine.

Make-ahead: Cover and refrigerate.

Night of: Remove the salad from the refrigerator.

Preheat the broiler with a rack in the center of the oven.

Place the split rolls on a baking sheet. Pile the tuna salad on the roll bottoms and top with the cheese. Broil to toast the roll tops and melt the cheese, about 2 minutes. Serve hot.

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This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...