Rob Evans Tuna Melt

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!
- Ready In:
- 30mins
- Serves:
- Yields:
- Units:
3
People talking
ingredients
- 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
- 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.
MY PRIVATE NOTES
Add a Note
RECIPE MADE WITH LOVE BY
@VLizzle
Contributor
@VLizzle
Contributor
"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!"
JOIN THE CONVERSATION
upload
review
tweak
ask
all
reviews
tweaks
q&a
sort by:
-
Don't think I've ever made a tuna melt for myself, although I've ordered them at restaurants before! This one has a great taste, especially using the recipe's gruyere cheese along with the slices of winter wheat bread that I had on hand! I even went all out & made Vera's recipe #288314 to use here, & it, too, was great! Thanks for posting them! [Tagged, made & reviewed for one of my invitees in AUS/NZ Recipe Swap, Mar 08]Reply
-
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!