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Rob Evans Tuna Melt

Rob Evans Tuna Melt created by Cook4_6

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:

ingredients

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.
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RECIPE MADE WITH LOVE BY

@VLizzle
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@VLizzle
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"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!"
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  1. Cook4_6
    Rob Evans Tuna Melt Created by Cook4_6
    Reply
  2. 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!
    Reply
  3. Sydney Mike
    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
  4. LianneNC
    I'd love to make this because it sounds delicious, but I can't find the recipe for the charred rosemary mayonnaise... am I overlooking it somewhere?
    Reply
  5. 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!
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