June 30, 2009
Until about a year ago, tuna melts were on my Ew, Totally Gross, Never list. Fish and cheese was just one of many food combinations that I would not let cross my lips. Remember what I first said about fish tacos? I’ve probably said the same things about a tuna melt at one time or another.
But then I moved in with my boyfriend and being in a relationship means exercising this pesky thing called compromise every once in a while. Wouldn’t you know that a tuna melt tops my love’s list of favorites and he really, really wanted one for dinner. So I agreed, but I maintain I wavered only because I was drunk with excitement at the thought of using my shiny new Griddler.
Well as it turned out the tuna melt wasn’t so bad. In fact it was really, really good and we’ve had tuna melts for dinner several times since that fateful evening last summer. My go-to tuna melt has a twist of lemon juice and is topped with provolone, but this hot and spicy version really kicked it up a notch. This is a perfect summer dinner paired with a salad and a glass of crisp white wine.
Hot and Spicy Tuna Melt Panini
Adapted from Canadian Living
2 cans solid white tuna, drained
1/4 cup mayonnaise
1 celery stalk, diced
1/4 red onion, finely diced
1 teaspoon minced jalapeno pepper
1/2 teaspoon chili powder
2 teaspoons lime juice
4 panini buns, halved
4 slices Monterey Jack cheese with hot peppers
1. Mix tuna, mayonnaise, celery, onion, jalapeno, chili powder and lime juice in a bowl.
2. Spread about a quarter of the mixture over each panini bottom, top with cheese and close the sandwich.
3. Cook in a panini press on medium until buns are toasted and cheese is melted, about 6 minutes.
Note: if you do not have a panini press, you can use a skillet. Just press to flatten.