Sunday, July 4, 2010

OREGON TUNA MELTS

The tuna melt.....comes in a lot of varieties...for me it is usually too much mayo...too many raw onions..not enough pickles...yes I said pickles....or relish..and for the most part they can be quite bland...but not this one!!!!!

A great Portland Oregon chef by the name of Tommy Habetz makes the perfect tuna melt...everything you want...lots of tuna salad and cheese buts bumps it up with so much great flavor you have to try these. A nice Pinot Gris goes quite well with this sandwich lunch.

Ingredients:

Two 6 oz cans albacore tuna in water, drained
1/4 cup finely diced red onion
1/4 cup olive oil
1 tbl balsamic vinegar
1 tbl minced basil
1/2 tsp crushed red pepper flake
salt
ground pepper
ciabatta rolls
dijon mustard
mayonnaise
Slices of your favorite melting cheese, swiss, fontina cheddar
Slices of big kosher dill pickles
unsalted butter

In a bowl chop the tuna and mix it with onion, oil, vinegar, basil and red pepper. Season with salt and pepper.

Heat a panini press or a grill pan over medium high heat. Spread the cut sides of the ciabatta rolls with mustard and mayo and top with a slice of cheese. Spread tuna mixture on the bottom and cover with slices of pickles. Close the sandwiches and spread the outside of the rolls with butter.

Press the sandwiches if you have a panini machine or place in a grill pan and place a heavy weight object on top of the bread. Cook until the cheese is melted - about 6-8 minutes and serve..

Tuna - it's what's for lunch!
ENJOY!

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