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Poached Tuna Salad on Ciabatta with Wisconsin Havarti
Courtesy of Wisconsin Milk Marketing Board
Servings: 4
Prep Time: 15 Min.
Cook Time: 30 Min.
What you need:
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3 c. extra virgin olive oil
7 cloves garlic, divided
4 sprigs thyme
2 lb. tuna loin trimmings, cubed (room temp.)
salt and pepper, to taste
1 c. mayonnaise
4 oz. capers with brine, 1 c. reserved poaching oil
4 large ciabatta rolls, split
1/2 c. (2 oz.) shredded Havarti cheese
What to do:
1. In a large saucepan, combine the oil, 3 cloves of garlic, and the thyme. Heat to a soft boil. Remove from the heat and add the cubed tuna. Poach the tuna for 20 min. or until no longer pink, stirring occasionally.
2. Remove the tuna from the oil to a medium bowl; reserve 1 c. of the oil. Season the tuna with salt and pepper, and let it cool completely.
3. When cooled, mix with the mayonnaise and capers.
4. Preheat the oven to broil. Meanwhile, in a small saucepan, bring the reserved oil and 4 cloves of garlic to a soft boil. Brush the cut sides of the rolls with the garlic oil. Place the rolls on a baking sheet, cut sides up, and broil until toasted, about 2 min. Remove from the oven, and reduce the oven temperature to 350°F.
5. Spoon a rounded cup of the tuna mixture on the bottom halves of the toasted rolls. Top with 2 Tbsp. of grated Havarti. Place the baking sheet back in the oven and heat for 7 to 10 min. or until the cheese is melted. Place the roll tops on the tuna; cut in half to serve.
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