Empty My Fridge
How To Make The Perfect Tuna Melt
Ingredientes
- Dijon mustard1 ½ colher de sopa
- Egg2
- Garlic · chopped1 colher de sopa
- Dill1 colher de sopa
- Hot sauce2 colheres de chá
- Olive oil¾ xícara
- Salt
- Black pepper
- Sour cream2 colheres de sopa
- White wine vinegar1 colher de sopa
- 12 oz of Solid Tuna in water2 latas
- Celery · finely diced¼ xícara
- Bell pepper · diced¼ xícara
- Red onion · diced¼ xícara
- Apple · finely diced½
- Almond · sliced1 colher de sopa
- Caper1 colher de sopa
- Lemon
- Bread8 fatias
- Butter
- Queijo cheddar · sliced
- Tomate2
Modo de preparo
- 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.
Resumido do vídeo de Chef Jean-Pierre. Assista para ver os detalhes.
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