| Rob Evan's Tuna Melf (Esquire) | ||
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Prep. Time: 20 minutes Cook Time: 10 minutes Charred-Rosemary Mayonnaise Ingredients: 2 fresh stalks rosemary 4 cups water 1 tsp Bellino White Wine Vinegar 1 large egg, cracked 2 tbsp fresh lemon juice 1 tsp Dijon mustard ¾ cup Bellino Extra Virgin Olive Oil Reserved Tuna Oil Sandwich Ingredients: 8 oz Cento Tuna in Olive Oil, drain and reserve 1 tbsp oil Charred-Rosemary Mayonnaise 1/8 cup celery hearts, finely chopped ½ tsp celery seed Salt and Cento Ground Black Pepper 4 slices multigrain bread 4 oz Gruyere Cheese, 4 slices Unsalted butter |
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| Charred-Rosemary Mayonnaise Directions: Lightly char rosemary (hold stems with tongs and rotate through burner flame for about 10 seconds), strip leaves, and finely chop (yields about 1 tbsp). Bring 4 cups water to boil, reduce to simmer, and add vinegar. Ease egg into water, cooking until whites set but yolk is still runny, about 2 minutes. Transfer egg (as dry as possible) to blender (or bowl of food processor) with lemon juice and Dijon mustard. Slowly add oils, processing until thick and creamy. Add rosemary. Makes about 1 cup. |
| Sandwich Assembly: Gently flake tuna and place in stainless-steel bowl. Fold in desired amount of mayo, chopped celery, and celery see, adding salt and pepper to taste. Lay bread on work surface. Spread tuna on tow slices and lay with Gruyere. Top with remaining bread slices and press lightly with the palm of your hand to bring tuna just to edges of sandwich. Melt a small amount of butter in a skillet over low heat and toast sandwiches until cheese melt and bread is golden brown, about 2 minutes on each side. Transfer to cutting board and cut in half on diagonal. Serve immediately. Serves 2. |