I go in and out of massive tuna phases. It's probably a good thing for my mercury levels that I can forget about it every so often too. But right now I happen to be in a big tuna phase and I have read that certain brands of tuna carry less mercury levels than others, this can pictured here by Whole Foods, happens to be one of them.
After ordering the tuna melt at Gjusta a few months ago, I have craved the mayo-less kind, it is so much cleaner and more flavorful. I would have added capers if I had them but just chopping up several celery stocks and adding some green onions and then my favorite homemade vinaigrette, it's as close as I'm going to get to recreating Travis Lett's version.
You can do anything with the tuna, when I am feeling very clean then I throw it atop some lettuce and just add a little more dressing. Today I made a tuna melt with TJ's whole wheat glutton free bread and a slice of light havarti and about 10 minutes in the oven for a quick tuna melt.
Here's the recipe for the dressing:
- 3 cloves minced garlic
- 1/2 Tsp dried oregano
- 1/2 Tsp Dijon
- 1/4 C apple cider vinegar (healthiest vinegar option)
- 1 Tsp Kosher salt
- Few turns of freshly ground pepper
- 1/2 C good EVOO
- 1 can albacore tuna in water drained
- 2 celery stocks, diced
- 2 green onions, diced,
- 2 TBSP dressing (or if you must use mayo, try Vegenaise)
- 1 TBSP capers optional