Mediterranean tuna melt sandwich
Spain on a Fork · ♥ 4.1K likes · 77.9K views · 6 min video
Read about tuna in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 can canned tuna in olive oil
Drain two cans of tuna into a fine sieve over a bowl, gently flake to remove the excess oil and transfer to a large bowl.
- 90 g plain Greek yogurt
- 15 g Dijon mustard
- 60 g chopped red onion
- 1 cloves garlic
- 30 g sliced Kalamata olives
- 8 g chopped parsley
- 10 ml fresh lemon juice
Add the Greek yogurt, Dijon mustard, red onion, grated garlic, Kalamata olives, parsley and lemon juice.
- ¼ tsp sweet smoked Spanish paprika
- sea salt
- freshly cracked black pepper
Add the smoked paprika, season with sea salt and a generous portion of black pepper and mix; add more Greek yogurt if the mixture is too dry.
- 2 slices sandwich bread
- 1 slices provolone cheese
Spread the tuna mixture over slices of bread, lay a slice of provolone over each and close with another slice.
Assembling the sandwiches
- extra virgin olive oil
Lay the sandwiches oil side down in the hot pan and press down gently to compact them.
Rest the lid on the pan without fully covering it and cook another 3 to 4 minutes so the cheese melts and the bread stays crispy.