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Pastrami Tuna Melt

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Sonoma Modern American
Presented by Executive Chef Tim Groody

 

Pastrami Tuna Melt

Serves 4

Marinade

1 ½ # tuna steak                                                                     

2 T molasses                                                  

1 T whole black pepper                                              

1 T coriander seed                                          

1 T anise seed                                                               

1 tsp whole white pepper                                              

1 T picked thyme                                                         

1 T kosher salt                                    

                                               

Toast and grind spices.  Mix all ingredients together.  Rub onto tuna and let marinate for 1 hour. 


Carmelized onions

2 onions sliced

¼ cup olive oil

In a sauté pan over medium heat cook onion till soft and golden brown.  Remove from pan and drain on paper towel.

Buns

4 nice soft buns

8 thin slices gouda, provolone or fontina cheese

12 slices cooked smoked bacon cut in ½

caramelized onions

thousand island dressing

Oil the grill and cook tuna to desired temperature over medium heat.  Careful marinade will burn.  Meanwhile. Toast buns on grill or warm in the oven.  Place a slice of cheese on top and bottom of buns.  Slice tuna and divide onto buns.  Drizzle with thousand island.  Divide onion and bacon on each.  Cover with the bun top.  Serve and Enjoy!!!!!

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