Fresh Tuna Melt

Menu Part: 
Sandwich/Wrap
Cuisine Type: 
American
Serves: 
20

At Food 101 in Atlanta, executive chef Scott Crawford upgrades a home-style sandwich into a specialty. The fresh Ahi tuna is submerged in canola oil and cooked confit-style, with onions and garlic cloves.

Ingredients

Tuna Confit:
5 lb. fresh tuna end cuts
2 cups canola oil
2 onions, julienned
2 garlic cloves

Salad Mix:

1 cup onions from confit, chopped
3 celery ribs, chopped
3 cups mayonnaise
1 lemon, juiced
Salt and pepper

Sandwiches:

40 slices 9-grain bread
40 slices aged Swiss cheese
40 fresh tomato slices
Iceberg lettuce leaves

Steps

1. For the confit: Cut the tuna pieces into equal-size chunks and place in a deep roasting pan. Cover tuna with oil and add onion and garlic.

2. Cover roasting pan and cook in a 225°F oven for 35-55 min. (Make sure the oil doesn’t boil.)

3. Cool tuna in oil, then place in colander for 15 min. until all oil drains away.

4. For the salad mix: Chop tuna into large pieces; combine with chopped onions from confit, celery, mayonnaise, and lemon juice. Season with salt and pepper to taste.

5. To make sandwiches: Spread bread with a thin layer of mayonnaise and toast lightly on both sides. Place a slice of Swiss cheese on each piece of toast; top half of the pieces with tuna mixture, tomato slices, and lettuce. Cover with remaining toast pieces.

6. Grill sandwiches on buttered flattop for 15-30 sec. per side to melt cheese and finish browning.

Source: Recipe from Chef Scott Crawford

More From FoodService Director

Industry News & Opinion

The University of Notre Dame in South Bend, Ind., will soon switch over from magnetic strip-based student ID cards to chip-based ones, The Observer reports.

Along with being more secure, the new cards will allow students easier access to dining halls, enabling them to simply tap their cards on a reader to gain entrance. Students will also be able to add flex points and Domer Dollars—which can be used at eateries on and off campus—to their accounts via a mobile app.

The new cards are expected to be available by the time school begins next fall.

Read the full story...

Industry News & Opinion

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

FSD Resources