Kicked-Up Tuna Melts
Emeril loves a great sandwich! He is going to show us how to make some simple sandwiches that can be served for lunch or dinner. Chef will show us everything from choosing the right bread to making the best spread. Also from New Orleans, chef/owner Nathaniel Zimet, of Que Crawl and Boucherie, makes his simple sandwich: an award-winning version of a BBQ shrimp po’ boy. Its sandwiches like you have never seen them before, and they are packed with the freshest ingredients.
Prep time: 15 minutes
Cook: 8 minutes
Total: 23 minutes
Yield: 4 sandwiches
- 4 (5-ounce) cans solid white tuna packed in water, drained
- 2 stalks celery heart (with leaves), chopped
- 1/4 cup finely chopped red onion
- 1 tablespoon plus 1 teaspoon nonpareil capers, drained
- 1/4 cup plus 1 tablespoon mayonnaise, plus more for spreading
- 1 1/2 tablespoons Dijon mustard
- 2 teaspoons anchovy paste
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon dried oregano, crumbled between your fingers
- 8 slices rustic white bread or other dense white bread
- 8 thin slices tomato, optional
- 4-ounces sliced brie or provolone cheese
- 1 tablespoon each olive oil and butter
- Salad (hearts of palm, avocado, tomato and torn fresh basil leaves), for serving, optional
- Combine the tuna, celery, red onion, capers, mayonnaise, Dijon, anchovy paste, lemon juice, pepper, salt, and oregano in a medium bowl and stir until thoroughly combined.
- Preheat a nonstick pan over medium heat.
- Dress two pieces of the bread with half of the tuna mixture, half of the sliced tomatoes, if using, and half of the cheese. Cover with two additional slices of bread.
- Add half of the butter and half of the olive oil to a hot pan. When hot, add 2 sandwiches and cook until browned on both sides, about 2 minutes each side. Repeat with the remaining bread and tuna mixture. Serve hot, with a side salad of hearts of palm, avocado, tomato, and torn fresh basil leaves, if desired.