Monday, August 18, 2014

Fresh Ahi Tuna Melts

It's been a epic tuna fishing season here in San Diego... and we still have a few months left! Last weekend, Amy went out on an overnight fishing trip and came home with 3 more big, fresh yellowfin (ahi) tuna. Just look at those beauties!


To keep up with the seemingly-endless bounty of tuna (the freezer can only hold so much!), we are constantly trying to come up with new recipes and ways to eat our catch! 

 
Tonight we decided to see if we could take your regular old tuna melt to the next level by using fresh ahi tuna instead of the canned stuff. Ummm WOW, it sure makes a difference... this Ahi Tuna Melt was crazy delicious!! I was so ready to dig into this warm, melty, cheesy sandwich that I barely got enough shots to blog the recipe. Haha!

Another great tuna recipe for all our fellow fish-lovers out there... :)

Fresh Ahi Tuna Melts
recipe via www.asweetpeachef.com
make 2 melts

  • 1 tbsp. olive oil
  • 10-11 ounces fresh ahi tuna steaks
  • 1/4 cup red onion, finely chopped (optional)
  • 1 garlic clove, minced
  • 1 dill pickle spear, finely chopped
  • 1 stalk celery, finely chopped
  • 1 tbsp. dill pickle juice
  • 1/4 tsp. kosher salt
  • 1/2 tsp. dried oregano
  • 1/8 tsp. ground black pepper
  • 1 squeeze lemon juice
  • 1/4 cup light mayonnaise 
  • 4 slices bread (we use 100 cal. sandwich thins)
  • 2 slices american cheese
  • 1/2 avocado, thinly sliced (optional)

Directions:
Preheat oven to low broil.

Heat oil in skillet over medium-high heat. Season both sides of tuna steaks with generous amounts of kosher salt and freshly ground black pepper. Cook tuna steaks until browned on each side and cooked through, about 4-5 minutes per side (it's helpful to break the tuna steak into smaller pieces to speed up cooking process). Let cool.


In a medium mixing bowl, combine onion, garlic, pickle, celery, oregano, lemon juice and pickle juice. Chop tuna and add to bowl. Add the mayonnaise — enough to moisten, but not drown the mixture (depending on your tastes). Season with salt and pepper.


Line a baking sheet with aluminum foil, spray generously with cooking spray, then lay the slices of bread flat. Spread approximately 1/2 to 1 tbsp. mayonnaise on top of each slice of bread. Top two pieces of the bread with a serving of the tuna salad. Layer one slice of cheese over the tuna salad. 


Place under the broiler and heat until cheese is melted and the tuna salad is heated through, about 5 minutes. If you’d prefer, you can toast the bread in a toaster and then bake the melts at 375 degrees for approximately 3-5 minutes (we did this!).


Top melted tuna salad and cheese with sliced avocado and then other slice of bread. Cut diagonally and serve. 

This Ahi Tuna Melt is delicious with a dill pickle spear on the side... Yum!!!

KEEP CALM AND FISH ON...

- Janel

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