- A few sprigs fresh thyme
- 2 large cloves garlic, crushed or halved
- EVOO – Extra Virgin Olive Oil, for liberal drizzling
- Salt and pepper
- 4 tuna steaks, each about 3/4-inch thick
- Juice of 1/2 lemon
- 4 slices hand-cut white bread, each about 1/4- to 1/2-inch thick, toasted
- 2 tablespoons butter, softened
- 2 teaspoons Dijon mustard
- 4 slices beefsteak tomato
- About 2 loosely packed cups coarsely grated Gruyère cheese
In a shallow dish, combine thyme, garlic, EVOO, salt and pepper. Add tuna steaks, flip to coat in marinade then refrigerate at least 1 hour or up to overnight.
Heat a cast-iron skillet over medium-high heat. Cook tuna steaks about 3 minutes on the first side then flip and cook 1-2 minutes more. Remove tuna from pan and slice each steak into pieces about 1/4-inch thick. Douse slices with lemon juice and set aside.
In a small bowl, mix butter and Dijon mustard. Lightly spread mustard butter on one side of each of the bread slices.
Preheat broiler and place a rack in the center of the oven. Fan slices of 1 tuna steak per toast, top with a slice of tomato then cover with cheese. Broil until the cheese is brown and bubbly, 3 minutes and serve.
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