Recipe by VLizzle
Rob Evans is the chef at Hugo's, located in Portland, Maine. http://www.hugos.net/ This is his version of a not straight-from-the-can tuna sandwich. An Italian tuna, Gruyère cheese, charred-rosemary mayonnaise tuna sandwich. I have also posted the recipe for the charred-rosemary mayonnaise which makes this sandwich out of this world. Tuna Melts are my favorite sandwich. I made this today for lunch and I will never use another recipe again!
Top Review by Cook4_6
This was a quick and easy, yet tasty dinner for a busy night. The flavor was excellent, even though I did not make the Rosemary Mayonnaise and used lite mayo in its place. Next time I will go all out and make the mayo as well. Tuna with Gruyere is a lovely combo. Thanks for posting!
- 8 ounces italian tuna in olive oil, drained, with 1 tbsp oil reserved
- 1⁄8 cup celery heart, finely chopped
- 1⁄2 teaspoon celery seed
- coarse salt & fresh ground pepper
- 4 slices multigrain bread
- 4 slices about 4 oz gruyere cheese
- unsalted butter
Directions See How It's Made
- Gently flake tuna and place in stainless-steel bowl.
- Fold in desired amount of mayo, chopped celery, and celery seed, adding salt and pepper to taste.
- Lay bread on work surface.
- Spread tuna on two slices and layer with Gruyère.
- Top with remaining bread slices and press lightly with the palm of your hand to bring tuna just to the edges of each sandwich.
- Melt a small amount of butter in a skillet over low heat and toast sandwiches until cheese melts and bread is golden brown, about 2 minutes on each side.
- Transfer to cutting board and cut in half on diagonal.