This is Giada's recipe. The only thing I did differently was to make my mayo from scratch (don't roll your eyes - it takes five seconds with an immersion blender) as I can no longer ignore the fact that GMO soy is in everything store bought and I'm not going to eat that crap anymore whenever possible.
Anyway this is already a new favorite in the rotation at our house. I would try swapping capers for the sweet pickles if the mood strikes you or even a basil aioli. The possibilities are endless.
What really makes this though is the salad you serve over the top. It's crisp and cool and the dressing has a hint of a refreshing bite to it from the shallot (thank you Ina Garten.) Crisp thick toasted sourdough, melting hot tuna topped with oozing white cheddar and a cool refreshing salad on top…it'll make everything right with the world.
Open Faced Tuna Melts with Cheddar, Sweet Pickle Mayo and Arugula Salad
* by Giada DeLaurentiis, salad dressing by Ina Garten
* serves 2
1/4 cup store bought or homemade mayo
2 tablespoons chopped sweet pickles (or store bought pickle relish - OR you could try capers or even chopped fresh herbs)
2 fresh Ahi tuna steaks
kosher salt and black pepper for seasoning
2 teaspoons herbs de provence
olive oil, for seasoning bread and searing tuna steaks
2 thick slices sharp Grafton white cheddar, or other aged cheddar
2 thick slices sourdough bread
2 cups arugula
handful of cherry tomatoes, optional
*Couple tablespoons vinaigrette (or to taste), recipe below
Mix mayo and chopped pickles together and set aside.
Preheat oven to 400 degrees. Place bread slices on a cookie sheet and drizzle lightly with olive oil then put in the oven for 10 minutes just until toasted.
Meanwhile, season tuna steaks with salt, pepper and herbs de provence. Add enough olive oil to a cast iron skillet or heavy bottom pan and heat over high heat. Once hot, add the tuna and sear 3 minutes. Flip to the other side and place the cheese slices over the tops and cook another 2-3 minutes for medium rare or until desired doneness.
Toss the arugula and tomatoes with a couple of tablespoons of the dressing and a small pinch of salt and pepper.
To assemble, place a slice of toast on the center of each plate. Divide the mayo spread over the slices and spread evenly across. Then add the tuna melts and divide the arugula salad over the tops. Serve right away.
Ina Garten's Creamy Shallot Vinaigrette:
1/2 cup olive oil
1 tablespoon red wine vinegar
1/2 teaspoon dijon mustard
1/4 teaspoon honey
1 teaspoon kosher salt
freshly ground black pepper
1 tablespoon minced shallot