Growing up, I loved tuna fish sandwiches. My recipe was pretty simple – just a can of tuna, some mayo and pickle relish. As I got older, I discovered tuna melt sandwiches. I used my same tuna salad recipe and topped it with Swiss cheese and cooked it on a griddle.
Fast forward to today, and my grilled tuna melt sandwich game is way better and way more delicious.
It starts with fresh ahi tuna steaks. You can use thawed frozen ones, too, if you can’t find fresh.
Season them with olive oil, salt and pepper. Then, cook them on the grill over medium-high heat. I like to use my Aspire gas grill, instead of charcoal, because the cook is so fast, there’s no need to waste a bunch of coals.
How long you grill your tuna is a personal preference. If you’re buying sushi grade ahi, you can essential eat it rare or with a really quick sear. If you’re going that route, I recommend cooking it over the sear station on the Aspire grill.
For my tuna melt sandwiches, I prefer to cook my tuna to medium, so I cook it for about 3 minutes per side.
Once I flip it, I add a couple slices of Swiss cheese. That’s where the “melt” comes from.
At the same time, grill your bread. Rye is a nice choice, but so is a light, crispy baguette. Just brush with olive oil and kiss it with the heat for about 30 seconds.
THE BEST SEAFOOD SAUCE
What makes this grilled tuna melt sandwich epic is the cornichon caper aioli. Cornichons are essentially little, tart pickles (or brined baby cucumbers), and capers are brined flower buds that resemble the taste of olives.
Mix those into some mayo with red onions or shallots, Dijon mustard and some salt and pepper, and you’ll have the best seafood sauce ever.
Smear a generous amount onto your grilled baguettes, and then layer on the rest of your grilled fish.
Top the grilled tuna melt sandwich with fresh peppery arugula and some fresh celery leaves.
Grilled Tuna Melt Sandwich
This is a grown-up version of a grilled tuna melt sandwich with a cornichon caper aioli that will knock your socks off.