This recipe, created by chef Rob Evans, was named one of the top sandwiches in America by Esquire magazine. Rob gives it a unique flavor by using imported tuna.
Servings: Serves 1
For the Tuna Melt:
  • 8 ounces Italian tuna packed in olive oil, drained, with 1 Tbsp. oil reserved
  • Charred-Rosemary Mayonnaise
  • 1/8 cup celery hearts , finely chopped
  • 1/2 tsp. celery seed
  • Coarse salt
  • Ground black pepper
  • 4 slices multigrain bread
  • 4 slices Gruy??re cheese
  • Unsalted butter
For Charred-Rosemary Mayonnaise:
  • 2 stalks fresh rosemary
  • 4 cups water
  • 1 tsp. white vinegar
  • 1 large egg
  • 2 Tbsp. fresh lemon juice
  • 1 tsp. Dijon mustard
  • 1/4 cup extra-virgin olive oil
  • Reserved tuna oil
To make mayonnaise: 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.

To make the sandwich: Gently flake tuna and place in stainless steel bowl. Fold in desired amount of mayo, chopped celery and celery seed, adding salt and pepper to taste. Lay bread on work surface. Spread tuna on two slices and layer with Gruyère. Top with remaining bread slices and press lightly with the palm of your hand to bring tuna just to the edges of each sandwich. Melt a small amount of butter in a skillet over low heat and toast sandwiches until cheese melts and bread is golden brown, about 2 minutes on each side. Transfer to cutting board and cut in half on diagonal. Serve immediately.


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