Oregon Tuna Melts

Name: Oregon Tuna Melts
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp balsamic vinegar; 1 Tbsp minced basil; 340 grams albacore tuna; 170 grams 1/4-inch-thick slices of Swiss or cheddar cheese; 4 ciabatta rolls, split; 1 teaspoons crushed red pepper; 4 servings Dijon mustard and mayonnaise, for spreading; 0 inches Sixteen -thick lengthwise slices of kosher dill pickle; 59 milliliters extra-virgin olive oil; 59 milliliters finely diced red onion; 4 servings Salt and freshly ground pepper; 2 Tbsps unsalted butter, softened

Need a pescatarian main course? Oregon Tuna Melts could be an outstanding recipe to try. This recipe makes 4 servings with 646 calories, 40g of protein, and 41g of fat each. This recipe covers 23% of your daily requirements of vitamins and minerals. A mixture of balsamic vinegar, salt and pepper, cheddar cheese, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 25 minutes.

Instructions

In a medium bowl, mix the tuna with the onion, olive oil, vinegar, basil and crushed red pepper. Season with salt and pepper.

Ingredients you will need

Red Pepper Flakes

Salt And Pepper

Olive Oil

Vinegar

Basil

Onion

Tuna

Equipment you will use

Bowl

Heat a panini press or griddle.

Equipment you will use

Panini Press

Frying Pan

Spread the cut sides of the rolls with mustard and mayonnaise and top each roll half with a slice of cheese.

Ingredients you will need

Mayonnaise

Mustard

Cheese

Spread

Roll

Spread the tuna salad on the bottoms and cover with the pickles. Close the sandwiches and spread the outsides of the rolls with the butter.

Ingredients you will need

Pickles

Butter

Spread

Roll

Tuna

Add the sandwiches to the press and cook over moderate heat until the cheese is melted, about 6 minutes.

Ingredients you will need

Cheese

Cut the sandwiches in half and serve.

Equipment

Bowl

Panini Press

Frying Pan

Ingredients

Servings:

1Tbsp

balsamic vinegar 1Tbsp

minced basil 340grams

albacore tuna 170grams

1/4-inch-thick slices of Swiss or cheddar cheese 4

ciabatta rolls, split 1teaspoons

crushed red pepper 4servings

Dijon mustard and mayonnaise, for spreading 0inches

Sixteen -thick lengthwise slices of kosher dill pickle 59milliliters

extra-virgin olive oil 59milliliters

finely diced red onion 4servings

Salt and freshly ground pepper 2Tbsps

unsalted butter, softened

Recommended wine: Merlot, Pinot Noir, Rose Wine

Merlot, Pinot Noir, and rosé Wine are great choices for Tuna. 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. You could try Peju Province Merlot. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 38 dollars per bottle.