I mentioned and posted a picture to twitter of what I made for breakfast this morning. Following that, someone asked for the recipe. So, I decided to go ahead and put the recipe here on by blog for all to benefit from.
Before you can make the melt, you have to first have some tuna on-hand. While any variation of tuna salad will do, I find that tuna melts usually are better with a plainer variation. Here is what I suggest for this recipe.
Drain the can of tuna. Try to get as much of the water out of it as possible, without losing any of the tuna.
Dice up the onion into small pieces.
Combine the tuna, onion, mayonnaise, and black pepper together. Mix well.
Let the tuna sit refrigerated for at least 12 hours to let the onions soften, and their flavor combine with the other ingredients.
Tuna melts are actually quite simple to make. And they only take a few minutes, if your ingredients are already prepared.
IMPORTANT NOTE: Prepare your ingredients before cooking! Also, when the sandwich is cooking, you should regularly check the bottom to make sure it doesn’t burn. This is a recipe that requires constant attention.
Prepare the Sandwich: Put a slice of bread on a plate. Put the muenster cheese on the bread. Lightly spread the tuna over the cheese, covering the entire slide of bread and cheese. The tuna should not be falling over the side of the bread at all. Put the slices of avocado and tomato on the tuna. Finally, put the remaining slice of cheese on the other slice of bread.
Cook the Egg: Warm up a frying pan on medium heat. Once the pan is completely warmed, add the olive oil, and allow the oil to completely cover the bottom of the pan. Once the oil is heated up, crack the egg directly over the pan to cook. The egg will cook very fast. Make sure you constantly use a spatula to keep the egg in a shape the approximately matches the size of the bread. Once the egg begins to solidify, sprinkle a dash of the salt and pepper on top of the egg. Let the egg get to the point of being nearly solid, and flip it. Sprinkle a dash of salt and pepper on top of the egg, and wait a few moments for the bottom of the egg to cook through. That should only take 30-60 seconds. Flip the egg one final time to get the seasoning cooked on the egg. Let it sit for no more than 10 seconds on the cooked side. Leave the burner on, and remove any of the olive oil that may be left in the pan.
Cook the Sandwich: Put the cooked egg on top of the tomato and avocado. Put the other slice of bread (with the cheese on it) on top. The cheese should be between the egg and bread – all ingredients should be between the two slices of bread. If the sandwich seems too tall to you, don’t worry. It will get smaller soon. Lightly spread the mayonnaise on the top of the top slice of bread. Carefully pick up the sandwich using a spatula, and place the sandwich in the pan, with the mayonnaise side of the sandwich touching the pan. We should cook the sandwich for approximately 2 minutes per side. While the sandwich cooks, press down on the sandwich lightly to compact its ingredients. When the 2 minute mark approaches, lightly spread mayonnaise on the top of the sandwich where there isn’t mayonnaise yet. When you see the bottom piece of bread appearing to look golden brown, carefully flip the sandwich. While this uncooked side cooks, once again press down on the top of the sandwich with your spatula lightly to combine the ingredients. Once the bottom of the sandwich is golden brown, turn off the burner, and serve the sandwich on a plate. Cut the sandwich diagonally for presentation and ease of eating.
If you want to spice the sandwich up like I do, you can add some finely diced jalapeños to the tuna, or sprinkle ground habanero pepper on the tuna when it is put on the sandwich. If you are a bit of a spice sissy, then you can still get the flavor of the jalapeño without the heat by removing the seeds and inner membrane before you dice it up.