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The Ultimate Tuna Melt

We are going for maximum flavor. Infusing our tuna steaks with oodles of Old Bay, lemon, and garlic before adding that distinct smoky-char from the grill. This series of recipes will make enough components for 4 sandwiches. 

Ingredients

Marinated and Grilled Tuna Steaks

  • 1 lb. Tuna Steaks 2 pieces
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon garlic peeled and minced
  • 1 tablespoon Old Bay Seasoning

The Ultimate Tuna Salad

  • 1/2 cup mayonnaise
  • 2 tablespoons celery minced
  • 2 tablespoons red onion minced
  • 1 tablespoon dill pickles minced
  • 2 teaspoons dill pickle juice
  • 2 teaspoons caper berries
  • 2 teaspoons Dijon mustard
  • 2 tablespoons fresh parsley chopped
  • 1 lb. Marinated and grilled Tuna Steaks see above
  • Salt and pepper to taste

Making the Melts

  • 4 tablespoons salted butter
  • 8 slices sourdough bread
  • 8 slices cheddar cheese
  • Tuna Steak Salad see above
  • 8 slices vine-ripened tomatoes

Instructions

Marinated and Grilled Tuna Steaks

  1. Place tuna steaks in a large casserole dish or shallow bowl, drizzle with olive oil and lemon juice, and season with garlic and Old Bay. Gently rub the seasoning into the steaks, cover, and refrigerate for 1 hour (maximum 2 hours).
  2. Preheat one side of a gas grill to medium-high heat or prep charcoals for a charcoal grill (once the charcoals are hot, push them over to one side of your grill).
  3. Remove the tuna from the marinade, letting any excess marinade drip off of the steaks, and place on the “hot” side of your grill.
  4. Sear for 1-2 minutes per side, just until grill marks form, then transfer the steaks to the side of the grill not directly over the heat source. Continue to cook until the internal temperature of your tuna steaks reaches 145°F.
  5. Remove from the grill and set aside to rest and cool before flaking with a fork.

The Ultimate Tuna Salad

  1. Place the mayo, celery, onion, pickles, pickle juice, capers, Dijon, and parsley in a medium-large bowl, and whisk until blended.
  2. Add the flaked tuna steak to the bowl and gently stir to combine.
  3. Season to taste with salt and pepper and refrigerate until ready to assemble the sandwiches (can be refrigerated for 2 days).

Making the Melts

  1. Melt 2 tablespoons of butter in an extra large skillet over medium heat.
  2. Place 2 slices of sourdough bread into the skillet and top each with 1 slice of cheese.
  3. Divide, approximately, 1 to 1 1/2 cups of tuna salad between the sandwiches, top each with 2 slices of tomato, and another slice of cheese. Place another slice of bread on top and gently press down using a spatula.
  4. Toast on each side for 3-4 minutes or until the bread golden brown and the cheese has melted.
  5. Remove these sandwiches from the skillet (you can keep them warm in a 200°F oven) and repeat the process for the remaining ingredients. Serve toasty and warm.