Nothing cures our woes quite like a toasted tuna sando. Melty, mouthwatering, and so easy to prep—this recipe from Hog Island Larkspur Chef, B Rhodes, might be the last one you’ll ever need.
2 sandwiches
Ingredients:
- 6 oz. Hog Island house-smoked albacore tuna
- 3 tbsp celery, diced
- 1 tbsp capers, chopped
- 2 tbsp green onion, sliced
- 2 tbsp parsley, chopped
- 2 tbsp mayonnaise
- 1 tbsp dijon mustard
- Salt and freshly ground black pepper, to taste
- 1 tsp Old Bay seasoning
- 2 tsp Hog Island hot sauce, or other vinegary hot sauce
- 1 tbsp lemon juice
- 1/4 cup sharp cheddar, grated
- 1/4 cup mozzarella, grated
- 4 thick slices pain de mie, or similar sturdy white bread
- 2 tbsp softened butter
- Optional: dill pickles and tomatoes
In a medium bowl, lightly shred tuna with a fork and mix in herbs, vegetables, and mozzarella.
In a separate bowl, whisk mayo, dijon, lemon juice, hot sauce, and seasonings. Mix together with the tuna.
Butter both sides of the bread and lightly toast. Spread the tuna mixture evenly on toasted bread and top with cheddar. Melt under a broiler for 2-3 minutes.
Buy our House-Smoked Albacore Tuna Confit online, here.