There's no doubt that there's something special about a classic tuna salad sandwich. The comforting blend of rich canned tuna, creamy mayonnaise, and tangy sweet pickle relish has a special place is most of our hearts. However, there comes a time when the canned stuff just doesn't cut it anymore.
This upgraded gourmet tuna melt calls for high quality jarred tuna fillets preserved in olive oil. There is a striking difference in the sandwich's quality when you switch varieties. However, if you don't have any on hand or can't find a certain ingredient at your local grocery store, don't worry about it! We've got a few tips and tricks to make this sandwich accessible for everyone!
- For The Tuna Salad:
- 1/2 jar of high-quality yellowfin tuna filets (such as tonnino)
- 1 tablespoon mayo
- 1/2 clove black garlic
- 1 teaspoon red onion (finely chopped)
- 1 teaspoon celery (finely chopped)
- 1 tablespoon of cherry peppers
- Juice from 1 lime wedge
- For The Sandwich:
- 1/3 cup of Wisconsin gruyere, shredded
- 2 slices of seeded bread
- 2 pats of salted butter
FOR THE TUNA SALAD:
- Combine mayo, black garlic, and lime in a small bowl and whisk until the black garlic is smoothly incorporated into the mayo.
- Next, add tuna fillets, red onion, celery, and cherry peppers in a medium sized bowl and stir until combined. Season with salt and pepper and set aside.
FOR THE SANDWICH
- Either heat a medium sized cast iron skillet or a panini press to medium-high heat.
- Meanwhile, build the sandwich -- place half of the cheese onto one slice of bread. Top it with the tuna salad mixture from step 1 and add the remaining cheese on top.
- Butter the exterior of the bread and grill the sandwich for a few minutes until the cheese has melted and the bread is crisp and golden-brown.
- Can't find the oh-so-trendy black garlic? No worries! Simple leave it out or replace it with a whole clove of oven roasted garlic or a few dashes of worcestershire sauce.
- Don't have a way to heat this sandwich or simply want to pack it in your lunch box? Instead of grilling it, simply build the sandwich but use only half of the cheese and none of the butter. It's still just as delicious in this form!
- If you can't find the fancy tuna fillets preserved in olive oil, pick a high quality canned version.
- Don't like cherry peppers? Scratch it and go the classic route with a spoonful of sweet pickle relish.