The ever popular and classic tuna melt sandwich is brought to new levels in this open-faced version using fresh tuna filet and tangy Cabot Vermont Sharp Cheddar Cheese. Slowly caramelized leeks and celery are a sweet veggie addition.
Directions
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CARAMELIZE the leeks and celery: Heat 1 tablespoon of butter in a skillet over medium-low heat. Add the sliced leeks and celery. Cook slowly, stirring occasionally, for about 15-20 minutes until the leeks and celery become soft, golden, and caramelized. Season with a pinch of salt and pepper to enhance the sweetness. Set aside once done.
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HEAT the remaining tablespoon of olive oil in a skillet over medium-high heat while the leeks and celery are caramelizing. Season the tuna filet with salt and pepper. Sear the tuna for 1 - 2 minutes per side, ensuring the inside stays rare or medium-rare (adjust to your preferred done-ness). Remove from the pan and let it rest for a moment before slicing it into thin strips.
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TOAST the slice of sourdough bread lightly in a toaster or on a grill pan until golden brown. Spread a thin layer of wasabi mayo on the toasted sourdough.
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PLACE the sliced seared tuna on top of the sourdough bread. Spoon the caramelized leek and celery mixture generously over the tuna slices.
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LAY the slices of cheddar cheese over the caramelized leeks and celery and tuna filet.
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PREHEAT broiler to high. Place the open-faced sandwich under the broiler for 1 - 2 minutes, or until the cheese is melted and bubbly, but not browned.
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REMOVE the sandwich from the broiler, garnish with fresh herbs if desired, and serve immediately while the cheese is still melt-y and delicious.