Mater's Mississippi Tuna Melt Recipe

Name: Mater's Mississippi Tuna Melt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 fresh lemon; 1 fresh lime; 2 large egg yolks; 1/4 teaspoon dry mustard; 1/4 teaspoon salt; Pinch (1/16 teaspoon) white pepper; 3/4 cup canola oil (must be room temperature); 4 (6-to-8 ounce) tuna steaks; Salt and freshly ground black pepper, to taste; 3 tablespoons (or enough as needed) extra virgin olive oil (approximately 1 tablespoon to brush on the fish and 2 for the bread); 1 loaf Italian bread, sliced in 1/2 lengthwise; 6 scallions, white and tender green parts only; 4 stalks fennel, thinly sliced; 1 tablespoon balsamic vinegar; 1/4 pound American artisanal Cheddar (such as Grafton Village Classic Reserve), sliced 1/8-inch thick with a cheese plane; 1 tablespoon minced fresh dill; Tomato soup, as an accompaniment

Servings: persons

1 fresh lemon
1 fresh lime
2 large egg yolks
1/4 teaspoon dry mustard
1/4 teaspoon salt
Pinch (1/16 teaspoon) white pepper
3/4 cup canola oil (must be room temperature)
4 (6-to-8 ounce) tuna steaks
Salt and freshly ground black pepper, to taste
3 tablespoons (or enough as needed) extra virgin olive oil (approximately 1 tablespoon to brush on the fish and 2 for the bread)
1 loaf Italian bread, sliced in 1/2 lengthwise
6 scallions, white and tender green parts only
4 stalks fennel, thinly sliced
1 tablespoon balsamic vinegar
1/4 pound American artisanal Cheddar (such as Grafton Village Classic Reserve), sliced 1/8-inch thick with a cheese plane
1 tablespoon minced fresh dill
Tomato soup, as an accompaniment

1
Make the aioli and begin marinating the tuna early in the day.
2
Microwave the lemon and lime in a small bowl to release the essential oils and set aside just long enough to be able to handle.
3
Meanwhile, through the feed tube of a running blender, add 1 at a time, the egg yolks, dry mustard, salt, and white pepper.
4
By this time, the micro-waved lemon and lime should be cool enough to handle.
5
Leaving the blender running, squeeze the juice from half of 1 lemon through the feed opening, then add the oil in a slow stream.
6
Remove to a bowl and refrigerate.
7
Season the tuna steaks with salt and pepper, place them in a nonreactive container and squeeze the rest of the lemon and the lime over them.
8
Cover and refrigerate for 2 hours.
9
Heat the grill or preheat the broiler in the oven.
10
Brush the marinated tuna with 1 tablespoon or so of olive oil.
11
Cook until browned, until fish flakes with a fork, 3 to 6 minutes per side, and then let rest.
12
Leave grill hot or oven on to toast bread.
13
Brush olive oil (about 1 tablespoon per half) on Italian bread and toast lightly, either on the grill or under broiler.
14
Flake the tuna, place in a bowl with scallions and fennel and fold in the aioli.
15
Spoon tuna mixture onto the toasted Italian bread, drizzle a small amount of balsamic vinegar over, and top with Cheddar.
16
Heat briefly in the oven to melt cheese.
17
Garnish with fresh dill.
18
This is great served with fresh tomato soup, if desired.

969

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 fresh lemon, 1 fresh lime, 2 large egg yolks, 1/4 teaspoon dry mustard, and more.

Yes, Mater's Mississippi Tuna Melt falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mater's Mississippi Tuna Melt

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions