Description

A no-mayo, olive oil-based tuna salad, sun-dried tomato spread, Fontina cheese, arugula and pickled shallots, I think a Tuscan would be proud to call these their own. A great lunch or dinner option, especially if you plan ahead and make the pickled shallots and sun-dried tomato spread in advance!

Ingredients

Scale

PICKLED SHALLOTS:

3 medium shallots, sliced into rings
1/2 cup white wine vinegar
2 tablespoons water
Pinch of kosher salt
Pinch of granulated sugar

TUNA SALAD:

10 ounces tuna packed in water or oil, drained
2 tablespoons extra-virgin olive oil
3 tablespoons chopped fresh herbs, such as parsley, basil, chives and oregano
Kosher salt and freshly ground black pepper

SUN-DRIED TOMATO SPREAD:

6 ounces sun-dried tomatoes, drained if in olive oil
1 garlic clove, coarsely chopped
2 tablespoons fresh chopped basil
1 tablespoon extra-virgin olive oil

TO ASSEMBLE:

8 ounces coarsely grated Fontina cheese
2 ounces baby arugula
8 slices of high-quality bakery sandwich bread
Softened butter, for spreading

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Instructions

To make the pickled shallots: Place the shallots in small, heat-safe bowl. In a small saucepan, add the white wine vinegar, water, salt and sugar and bring to a boil over high heat. Once the sugar and salt are dissolved, remove from the heat and pour over the shallots. Make sure all the shallots are submerged and allow to sit and pickle for at least 1 hour. Alternatively, you can also substitute with pickled red onions.
To make the tuna salad: In a medium mixing bowl, gently break up the tuna into bite-sized chunks. Add the olive oil, herbs and salt and pepper to taste and gently fold together, taking care not to break up the tuna too much.
In the bowl of a food processor, add the sun-dried tomatoes, garlic, basil and olive oil and pulse until a chunky paste forms.
Preheat a large cast-iron skillet over medium-low heat.
To assemble: Spread both sides of the bread with a bit of the sun-dried tomato paste and add a handful of the shredded Fontina. Top 4 slices equally with the tuna salad, arugula and some pickled shallots and put the slices together. Lightly butter each side of the sandwich and transfer to the preheated skillet. You’ll probably have to work with only two sandwiches at a time. Griddle until the bread is golden-brown and the cheese is melted. You can keep the first two sandwiches warm in a low oven until all are ready, if desired. Slice in half and serve!

Notes

Inspiration: Tuscan Tuna Melts on howsweeteats.com

Category: Sandwiches & Wraps, Fish