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

An agreement between Northwestern University’s new foodservice vendor and the union that represents many of the school’s service workers has put to rest some staff concerns over its upcoming vendor switch, reports The Daily Northwestern .

Unite Here Local 1 said that it met with representatives of Compass Group North America, which assumes control of the Evanston, Ill., school’s foodservice this fall, and reached a deal to ensure that staff who previously worked under Sodexo and Aramark would have job security with Compass. In addition, the agreement continues many benefits that...

Ideas and Innovation
scratch card

Two days a week, we do scratch card purchases of $6 or more to get a free item on the next visit. Patients and staff look forward to the Monday and Friday scratch card days. It increases sales on slow days as well as guest satisfaction.

Ideas and Innovation
ramen noodles

The Arkansas Heart Hospital in Little Rock has unveiled a new, full-time food truck called Food from the Heart. It’s the first hospital-owned and operated food truck in the nation, according to KATV .

The truck, which will offer a limited menu that includes Chef Coby Smith ’s popular ramen, served its first meal on May 2 and will roll out service throughout the area beginning next month, the report said.

In addition, it will have pop-up locations, allowing the hospital to extend its reach to communities outside metro Little Rock. The truck can also be used in emergency...

Industry News & Opinion

In a bid to boost sustainability, Dartmouth Dining Services recently replaced its paper straws with red-and-white paper versions that are biodegradable, The Dartmouth reports .

The move is “a small step but a very important one,” Associate Director of Dining Services Don Reed told The Dartmouth.

While paper straws are slightly more expensive for the department than plastic ones, the difference is slight enough to justify, Reed says.

Not all students at the Hanover, N.H., school are on board with the change, however, and some are reportedly hoarding straws from...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code