Poached Tuna Salad on Ciabatta with Wisconsin Havarti
- 3 cups extra-virgin olive oil
- 7 garlic cloves, divided
- 4 fresh thyme sprigs
- 2 pounds tuna loin trimmings, cubed (room temperature)
- Salt and pepper, to taste
- 1 cup mayonnaise
- 4 ounces capers with brine
- 4 large ciabatta rolls, split
- ½ cup (2 ounces) shredded Havarti cheese, divided
Instructions:
You will surely love this Poached Tuna Salad on Ciabatta with Wisconsin Havarti sandwich.
- In a large saucepan, combine the oil, 3 garlic cloves, and the thyme. Heat to a soft boil. Remove from the heat and add the cubed tuna. Poach the tuna for 20 minutes or until no longer pink, stirring occasionally. Remove the tuna from the oil to a medium bowl; reserve 1 cup of the oil. Season the tuna with salt and pepper, and let it cool completely. When cooled, mix with the mayonnaise and capers.
- Preheat the oven to broil.
- Meanwhile, in a small saucepan, bring the reserved oil and the remaining 4 garlic cloves to a soft boil. Brush the cut sides of the rolls with the garlic oil. Place the rolls on a baking sheet, cut sides up, and broil until toasted, about 2 minutes. Remove from the oven, and reduce the oven temperature to 350°F.
- Spoon a rounded cup of the tuna mixture on the bottom half of each of the toasted rolls. Top each with 2 tablespoons of cheese. Place the baking sheet back in the oven and heat for 7 to 10 minutes or until the cheese is melted. Place the roll tops on the tuna; cut in half to serve.