Open Face Tuna Melt Recipe

Prepare Oil and Tuna

Put a small ovenproof saucepan or deep skillet over low heat. Add the olive oil, smashed garlic cloves, thyme sprigs, bay leaf, peppercorns and 1 tsp sea salt. Warm over the lowest heat until the oil is fragrant but not shimmering (do not let it simmer).

Submerge and Poach

Trim the tuna steak of any sinew and divide into 2 to 4 even pieces so they fit comfortably in the pan in a single layer. Submerge the tuna in the warm oil so the pieces are fully covered. Maintain a very low poaching heat (oil temperature about 150–160°F / 65–71°C). Poach gently for 20–30 minutes, until tuna is opaque through most of the slice but still moist. The fish should flake easily with a fork.

Cool and Store

Transfer the tuna pieces to a plate and let cool slightly. Reserve the oil by straining into a jar (can be used for dressings). Flake the tuna with a fork into bite-sized pieces. Use immediately for the melt base or refrigerate covered up to 48 hours in the oil.

Combine Ingredients

In a mixing bowl, add 12 oz flaked confit tuna, 3 tbs mayonnaise, 1 tsp Dijon mustard, minced shallot, 1 tbs lemon juice, chopped capers and sliced chives. Gently fold together so pieces of tuna remain slightly chunky.

Season

Taste and adjust seasoning with up to 1 tsp salt and 1 tsp freshly ground black pepper. If the mixture seems dry, add a touch more mayonnaise or 1 tsp of the reserved confit oil and re-toss. Keep the mixture slightly loose so it melts and spreads easily on the bread.

Prepare Bread

Preheat the broiler (or oven set to highest broil). Lightly brush each bread slice with olive oil on one side and spread softened butter on the other side (butter side will contact the broiler pan). Place slices cut-side up on a baking sheet or cast-iron skillet.

Add Tuna and Cheese

Divide the tuna mixture evenly among the 4 bread slices, spreading to the edges but keeping a small border. Top each portion with an even layer of grated sharp cheddar (about 6 tbs per slice).

Broil

Position the rack 6–8 inches from the broiler. Broil the assembled open-face sandwiches 2–4 minutes until the cheese is bubbly and golden—watch carefully to prevent burning. Rotate the pan if needed for even browning.

Finish and Serve

Remove from the oven, let rest 1 minute. Grind a little black pepper over each melt and top with a small handful of microgreens or arugula if using. Serve immediately while cheese is hot and tuna is warm.