Gourmet Tuna Melt with Cabot Sharp Cheddar Cheese

Directions

1. 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.

2. 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.

3. 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.

4. PLACE the sliced seared tuna on top of the sourdough bread. Spoon the caramelized leek and celery mixture generously over the tuna slices.

5. LAY the slices of cheddar cheese over the caramelized leeks and celery and tuna filet.

6. 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.

7. REMOVE the sandwich from the broiler, garnish with fresh herbs if desired, and serve immediately while the cheese is still melt-y and delicious.