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

Managing Your Business
business man smash computer

Foodservice directors spend a lot of time taking care of other people, whether it’s K-12 students who aren’t always eating enough at home, malnourished patients back for return visits or employees squabbling among themselves. That kind of pressure can weigh heavily—and come home from work. The Anxiety and Depression Association of America finds that 83% of men and 72% of women say stress at work carries over into their personal lives, and 50% call staff management their main culprit for workplace stress.

“Stress is very difficult in our world, and work-life balance is very much a...

Industry News & Opinion

Students at an Arkansas high school may have to take creative measures to get a meal, thanks to a school policy that prevents parents from dropping off lunches left at home.

The Catholic High School for Boys in Little Rock, Ark., last week posted a picture on Facebook of a sign that reads, “Stop. If you are dropping off your son’s forgotten lunch, books, homework, equipment, etc., please turn around and exit the building. Your son will learn to problem-solve in your absence.”

While social media opinions on the school’s rule were mixed, some commenters expressed concern that...

Industry News & Opinion

Novato Unified School District in Novato, Calif., has created a new vegetarian grab-and-go item as part of the district’s Meatless Monday initiative, marinij.com reports .

The Fiesta Rice and Bean Shaker, which is served in disposable cups, contains rice, corn, black beans, taco seasoning, corn tortilla chips and romaine lettuce topped with an optional salsa and ranch dressing. It’s also customizable, as students are able to select which ingredients they’d like to include.

The vegetarian shaker is made using produce from a nearby organic garden. Sofie Garcia, an employee in...

Industry News & Opinion

High school students in Dallastown Area School District in Dallastown, Pa., will soon see the addition of live prep stations in their cafeteria, as well as an area where they can access food at any time during the school day.

The district has partnered with Chartwells for the revamp, which will allow students to watch their food being prepared and also includes the addition of new menu items, says the York Dispatch .

Chartwells’ mid-Atlantic dietitian, Aliza Stern, believes these changes will be welcomed by students as they become increasingly interested in different types...

FSD Resources