Olive Oil Poached Tuna Melts Recipe

Name: Olive Oil Poached Tuna Melts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups olive oil; 4 to 5 stems fresh thyme; 1 lemon; 2 large bay leaves; 2 large cloves garlic; 1 1/2 pounds tuna, such as ahi or yellowtail, 1 inch-thick2 ribs celery, finely chopped or 1/2 small bulb fennel, finely chopped; 1/2 red onion, chopped; 1 small fresh chile pepper, finely chopped; 1/2 small sweet pepper, finely chopped; 1/4 cup Nicoise or other pitted black olives; 1/4 cup fresh flat-leaf parsley leaves, chopped; 2 to 3 tablespoons capers; 2 to 3 tablespoons fresh tarragon, finely chopped; Seafood seasoning, such as Old Bay Seasoning; 6 ounces very sharp white Cheddar or Gruyere cheese; Brioche rolls or lobster rolls, split

Servings: persons

3 cups olive oil
4 to 5 stems fresh thyme
1 lemon
2 large bay leaves
2 large cloves garlic
1 1/2 pounds tuna, such as ahi or yellowtail, 1 inch-thick2 ribs celery, finely chopped or 1/2 small bulb fennel, finely chopped
1/2 red onion, chopped
1 small fresh chile pepper, finely chopped
1/2 small sweet pepper, finely chopped
1/4 cup Nicoise or other pitted black olives
1/4 cup fresh flat-leaf parsley leaves, chopped
2 to 3 tablespoons capers
2 to 3 tablespoons fresh tarragon, finely chopped
Seafood seasoning, such as Old Bay Seasoning
6 ounces very sharp white Cheddar or Gruyere cheese
Brioche rolls or lobster rolls, split

1
Place the oil, thyme, rind of the lemon peeled into strips, bay leaves and crushed garlic in a pan and bring to a gentle boil over medium-high heat.
2
Then remove the pan from the heat and add the trimmed fish.
3
Let stand 20 minutes.
4
Then remove the fish, reserving the poaching oil, cool and flake.
5
In a bowl, combine the juice of the lemon with 1/3 cup reserved poaching oil.
6
Whisk to combine and season with salt and pepper.
7
To the dressing, add the celery, onions, hot and sweet peppers, olives, parsley, capers and tarragon.
8
Season the fish with a little seafood seasoning and add to the salad.
9
Combine with the tines of a large fork, cover and store.
10
To serve, place the rack in the center of the oven and preheat the broiler.
11
Shred the Cheddar or Gruyere cheese on the large side of a box grater.
12
Pile the tuna salad on the bottom of the rolls.
13
Top with the cheese.
14
Place both the bottoms and tops under the broiler to toast and melt the cheese, 2 minutes.
15
Serve hot.

1989

kcal

Calories

196

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 16 ingredients. The key ingredients include: 3 cups olive oil, 4 to 5 stems fresh thyme, 1 lemon, 2 large bay leaves, and more.

Yes, Olive Oil Poached Tuna Melts 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!

Olive Oil Poached Tuna Melts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions