Fancy Tuna Melts

Name: Fancy Tuna Melts
Ingredients: 1/2 cup sherry wine vinegar; 3 tablespoons sugar; 1 bay leaf; salt and pepper; 1 onion, thinly sliced; 1 baguette, halved lengthwise then crosswise, toasted; 1 garlic clove, halved; 4 (6 ounce) tuna steaks; 3 sprigs fresh thyme, finely chopped; 2 tablespoons extra virgin olive oil (EVOO); Dijon mustard; 1/2 cup cornichon, halved lengthwise; 1/2 lb thinly sliced fontina, Swiss or 1/2 lb gruyere cheese

13 ingredients

4 steps

Ingredients

1/2 cup sherry wine vinegar
3 tablespoons sugar
1 bay leaf
salt and pepper
1 onion, thinly sliced
1 baguette, halved lengthwise then crosswise, toasted
1 garlic clove, halved
4 (6 ounce) tuna steaks
3 sprigs fresh thyme, finely chopped
2 tablespoons extra virgin olive oil (EVOO)
Dijon mustard
1/2 cup cornichon, halved lengthwise
1/2 lb thinly sliced fontina, Swiss or 1/2 lb gruyere cheese

Directions

1

In a saucepan, combine the vinegar, sugar and bay leaf; season with pepper and bring to a boil over medium-high heat, stirring until the sugar is dissolved. Pour the mixture over the onion, cover and let stand for 20 minutes. Drain.
2

Rub the toasted bread with the garlic. Season the tuna with salt, pepper and the thyme. In a skillet, heat the EVOO, 2 turns of the pan, over medium-high heat.
3

Add the tuna and cook until just about opaque, about 5 minutes. Flake the tuna into chunky pieces.
4

Preheat the broiler. Spread a light layer of mustard on each baguette slice, then top with tuna, onions, cornichons and cheese. Place on a baking sheet and broil until the cheese is melted.