Mater's Mississippi Tuna Melt

Name: Mater's Mississippi Tuna Melt
Prep time: 2 h 35 min
Cook time: 2 h 35 min
Total time: 2 h 35 min
Yield: 4
Cuisine: Southern
Ingredients: 680 grams tuna steaks; 1 Tbsp balsamic vinegar; 177 milliliters canola oil (must be room temperature); 113 grams American artisanal Cheddar (such as Grafton Village Classic Reserve), sliced 1/8-inch thick with a cheese plane; 0 teaspoons dry mustard; 2 larges egg yolks; 3 Tbsps (or enough as needed) extra virgin olive oil (approximately 1 tablespoon to brush on the fish and 2 for the bread); 4 stalks fennel, thinly sliced; 1 Tbsp minced fresh dill; 1 loaf Italian bread, sliced in 1/2 lengthwise; 1 fresh lemon; 1 fresh lime; 0 teaspoons salt; 4 servings Salt and freshly ground black pepper, to taste; 6 scallions, white and tender green parts only; 4 servings Tomato soup, as an accompaniment; 0 teaspoons Pinch white pepper

Mater's Mississippi Tuna Melt might be just the Southern recipe you are searching for. For $7.52 per serving, you get a main course that serves 4. Watching your figure? This pescatarian recipe has 1666 calories, 60g of protein, and 123g of fat per serving. A mixture of extra virgin olive oil, american artisanal cheddar, canolan oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the lime you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert. From preparation to the plate, this recipe takes about 2 hours and 35 minutes. If you like this recipe, you might also like recipes such as Mater's Mississippi Tuna Melt, Melt Your Heart Tuna Melt, and Sunday's Healthy, Yummy, Real Tuna Salad - for Tuna Salad, Melt.

Instructions

Make the aioli and begin marinating the tuna early in the day. Microwave the lemon and lime in a small bowl to release the essential oils and set aside just long enough to be able to handle. Meanwhile, through the feed tube of a running blender, add 1 at a time, the egg yolks, dry mustard, salt, and white pepper. By this time, the micro-waved lemon and lime should be cool enough to handle. Leaving the blender running, squeeze the juice from half of 1 lemon through the feed opening, then add the oil in a slow stream.

Ingredients you will need

White Pepper

Mustard Powder

Egg Yolk

Aioli

Juice

Lemon

Lime

Salt

Tuna

Cooking Oil

Equipment you will use

Microwave

Blender

Bowl

Remove to a bowl and refrigerate.

Equipment you will use

Bowl

Season the tuna steaks with salt and pepper, place them in a nonreactive container and squeeze the rest of the lemon and the lime over them. Cover and refrigerate for 2 hours.

Ingredients you will need

Salt And Pepper

Tuna Steak

Lemon

Lime

Heat the grill or preheat the broiler in the oven.

Equipment you will use

Oven

Grill

Brush the marinated tuna with 1 tablespoon or so of olive oil. Cook until browned, until fish flakes with a fork, 3 to 6 minutes per side, and then let rest. Leave grill hot or oven on to toast bread.

Ingredients you will need

Toast

Olive Oil

Fish

Tuna

Equipment you will use

Grill

Oven

Brush olive oil (about 1 tablespoon per half) on Italian bread and toast lightly, either on the grill or under broiler.

Ingredients you will need

Italian Bread

Olive Oil

Toast

Equipment you will use

Broiler

Grill

Flake the tuna, place in a bowl with scallions and fennel and fold in the aioli. Spoon tuna mixture onto the toasted Italian bread, drizzle a small amount of balsamic vinegar over, and top with Cheddar.

Ingredients you will need

Balsamic Vinegar

Italian Bread

Green Onions

Cheddar Cheese

Fennel

Aioli

Tuna

Equipment you will use

Bowl

Heat briefly in the oven to melt cheese.

Ingredients you will need

Melting Cheese

Equipment you will use

Oven

Garnish with fresh dill. This is great served with fresh tomato soup, if desired.

Ingredients you will need

Tomato Soup

Fresh Dill

Equipment

Ingredients

Servings:

680grams

tuna steaks 1Tbsp

balsamic vinegar 177milliliters

canola oil (must be room temperature)113grams

American artisanal Cheddar (such as Grafton Village Classic Reserve), sliced 1/8-inch thick with a cheese plane 0teaspoons

dry mustard 2larges

egg yolks 3Tbsps

(or enough as needed) extra virgin olive oil (approximately 1 tablespoon to brush on the fish and 2 for the bread)4stalks

fennel, thinly sliced 1Tbsp

minced fresh dill 1loaf

Italian bread, sliced in 1/2 lengthwise 1

fresh lemon 1

fresh lime 0teaspoons

salt 4servings

Salt and freshly ground black pepper, to taste 6

scallions, white and tender green parts only 4servings

Tomato soup, as an accompaniment 0teaspoons

Pinch white pepper

Recommended wine: Merlot, Pinot Noir, Rose Wine

Tunan on the menu? Try pairing with Merlot, Pinot Noir, and rosé Wine. Though fish is often paired with white wine, 'meatier' fish like tuna can absolutely go with red wine. A Rosé will also pair nicely, particularly if your tunan is prepared with ingredients better suited to a white wine. The Two Vines Columbia Valley Merlot with a 4.2 out of 5 star rating seems like a good match. It costs about 7 dollars per bottle.