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!
Provided by VLizzle
Categories Lunch/Snacks
Time 30m
Yield 2 hearty sandwiches, 2 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 675.6, Fat 37.4, SaturatedFat 13.6, Cholesterol 135.2, Sodium 1133.8, Carbohydrate 0.6, Fiber 0.2, Sugar 0.3, Protein 79.8
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