Sliced Fresh Tuna Melts on Toast
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Sliced Fresh Tuna Melts on Toast

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

Ingredients

  • A few sprigs fresh thyme

  • 2 large cloves garlic, crushed or halved

  • EVOO – Extra Virgin Olive Oil, for liberal drizzling

  • Salt and pepper

  • 4 tuna steaks, each about 3/4-inch thick

  • Juice of 1/2 lemon

  • 4 slices hand-cut white bread, each about 1/4- to 1/2-inch thick, toasted

  • 2 tablespoons butter, softened

  • 2 teaspoons Dijon mustard 4 slices beefsteak tomato About 2 loosely packed cups coarsely grated Gruyère cheese 

Preparation

In a shallow dish, combine thyme, garlic, EVOO, salt and pepper. Add tuna steaks, flip to coat in marinade then refrigerate at least 1 hour or up to overnight.  

Heat a cast-iron skillet over medium-high heat. Cook tuna steaks about 3 minutes on the first side then flip and cook 1-2 minutes more. Remove tuna from pan and slice each steak into pieces about 1/4-inch thick. Douse slices with lemon juice and set aside.  

In a small bowl, mix butter and Dijon mustard. Lightly spread mustard butter on one side of each of the bread slices.  

Preheat broiler and place a rack in the center of the oven. Fan slices of 1 tuna steak per toast, top with a slice of tomato then cover with cheese. Broil until the cheese is brown and bubbly, 3 minutes and serve. 

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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...