I could write a whole blog about sandwiches I make with Trader Joe's ingredients, from the Sloppy Jose to the naanwich. Of course, I love leftover sandwiches, so after enjoying TJ's marinated ahi tuna steaks for dinner, I used the extra fish to make a gourmet tuna melt with olives and sprouts. The photos don't do justice to how delicious it was.
If you don't have a Trader Joe's near you, don't worry: you can use any leftover ahi tuna steak, roasted, grilled, or seared. Though I spooned on the supermarket's mixed olive bruschetta, a basic tapenade or olive salad will create the same effect. Find out how to melt your leftover tuna into this tasty sandwich when you read more.
1 large (1/2 lb) marinated ahi tuna steak, roasted (recommended: Trader Joe's)
4 slices hearty multigrain bread
2 slices Swiss cheese
Dijon mustard, for spreading
3 tablespoons Trader Joe's mixed olive bruschetta or olive tapenade
1 cup alfalfa or clover sprouts
- Heat the broiler on low.
- Break the cooked tuna into bite-size chunks, divide in half, and distribute to cover two slices of bread. Top each tuna-covered slice with a slice of Swiss cheese.
- Place all four slices of bread on an ovenproof baking sheet and broil for 5 minutes or until cheese is melted.
- Coat each bare piece of toast with Dijon mustard, and top each cheese-covered slice with half of the olive mixture.
- Divide the sprouts and distribute evenly over the olives. Place the second slice of bread, mustard-side down, over the sprouts. Cut in half and serve.
Makes 2 tuna melts.
- Main Dishes, Sandwiches
- Mediterranean/Middle Eastern