Empty My Fridge
How To Make The Perfect Tuna Melt | Chef Jean-Pierre
Ingredients
- Dijon mustard1 ½ tbsp
- Egg2
- Garlic · chopped1 tbsp
- Dill1 tbsp
- Hot sauce2 tsp
- Olive oil¾ cups
- Salt
- Black pepper
- Sour cream2 tbsp
- White wine vinegar1 tbsp
- Tuna2 cans
- Celery · finely diced¼ cups
- Bell pepper · diced¼ cups
- Red onion · diced¼ cups
- Apple · finely diced½
- Almond · sliced1 tbsp
- Caper1 tbsp
- Lemon
- Bread8 slices
- Butter
- Cheddar cheese · sliced
- Tomato2
Instructions
- Blend the Dijon mustard, egg yolks, chopped garlic, dill, hot sauce and lemon olive oil until smooth and creamy, then add the sour cream.
- Season the dressing with salt and pepper, and adjust with more salt, pepper, or a dash of vinegar or lemon juice to taste.
- In a large bowl, flake the drained tuna. Add the celery, bell pepper, red onion, apple, almonds, capers and lemon zest.
- Pour in about half the dressing, mix until well coated, then taste and add more dressing if you like.
- Chill the tuna salad for at least 3 to 4 hours if you have the time.
- Heat a griddle or large frying pan over medium-low heat. Butter one side of each bread slice and place them buttered side down.
- On half the slices, layer cheddar and cover so the cheese melts. Toast until golden brown.
- Spoon a generous portion of chilled tuna salad onto the slices without cheese. Top with sliced tomato, then cover with the cheese slices, cheese side down.
- Cut each sandwich diagonally in half with a serrated knife and serve hot.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
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GarlicOnionEggCheeseTomatoLemonBell pepperRed onion
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