Tuna Melt Recipe

Prepare and confit the tuna

Trim the tuna loin of any sinew and cut into 1 large piece. Season lightly with 1 tsp sea salt and 1 tsp crushed black pepper. Place tuna in a small saucepan or ovenproof dish that fits the piece snugly. Add garlic cloves, thyme sprigs, and the bay leaf. Pour olive oil over the tuna until it is fully submerged. Heat gently on the stovetop over the lowest flame or in a 225°F (110°C) oven. Maintain a bare simmer (oil should barely ripple) for 25–30 minutes for medium-rare to medium doneness; cook 35 minutes if you prefer more done. The confit method poaches gently and keeps the tuna moist. Remove from oil and let cool in the oil for 10 minutes.

Transfer the tuna to a bowl and flake it with two forks, discarding the thyme sprigs, bay leaf, and garlic pieces (or chop the garlic if you prefer). Reserve 1–2 tablespoons of the flavored oil for the sandwich spread and for grilling if desired.

Make the spread

In a bowl combine the flaked confit tuna, chopped cornichons (or dill pickles), minced shallot, chopped parsley, lemon zest, lemon juice, Dijon mustard and mayonnaise. Add the reserved 1–2 tablespoons of confit oil to loosen the mixture. Mix until well combined. Taste and adjust seasoning with up to 1 tsp salt and 1/2 tsp black pepper. The filling should be creamy but not runny.

Assemble the melts

Butter one side of each bread slice lightly. Place 4 slices, buttered side down, on a baking sheet or skillet. Divide the tuna mixture evenly among the 4 slices. If using, top each with a slice of tomato. Cover the tuna with the sharp cheddar, distributing the 8 oz evenly (about 2 oz per sandwich). Top with the remaining bread slices, buttered side up.

Grill the sandwiches

Method A - Skillet: Heat a large skillet or griddle over medium heat. Place sandwiches in the skillet and cook 3–4 minutes per side, pressing gently with a spatula, until the bread is golden brown and cheese is melted. Method B - Oven broil: Preheat broiler. Place assembled sandwiches on a baking sheet and broil 3–5 minutes until cheese is bubbly and bread is browned — watch carefully to avoid burning. If cheese hasn't fully melted, lower oven to 375°F (190°C) for 3–4 minutes.

Remove sandwiches, let rest 1 minute, then cut in half and serve hot.

Prepare and cook fries (fryer method)

If frying: Rinse cut fries in cold water until water runs clear, then dry thoroughly. Heat vegetable oil in a deep pot or fryer to 325°F (160°C). Blanch fries in batches 3–4 minutes until soft but not browned. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C) and fry in batches until golden and crisp, about 2–3 minutes. Drain on paper towels and immediately season with 1 tsp salt and optional 1/2 tsp paprika.

Prepare and cook fries (oven-baked method)

If baking: Preheat oven to 425°F (220°C). Toss dried cut fries with 2–3 tbs olive oil (or some of the specified oil), spread in a single layer on a baking sheet, and bake 20–30 minutes, turning halfway, until golden and crisp. Season with 1 tsp salt and optional paprika.

Serve fries alongside the tuna melts.