Remember how I went on that grilled cheese bender a little while ago? When I was making my Ahi tuna poke bowls, I had an extra piece of Ahi tuna. Now I’ve never been one to waste a good piece of tuna, so I decided to make a tuna salad with my extra piece. I cooked the tuna and saved it for the next day. Especially since it’s better cold when you are making a tuna salad. Now back to that grilled cheese bender. For whatever reason, while I was making the Ahi tuna salad, I remembered the grilled cheese bender. Now I know that seafood and cheese is supposedly a no-no, but I do it all the time and I’m still alive and well! 🙂 Anyways, I decided since I make a mean tuna melt, and I love grilled cheese, then what better to make than a grilled cheese tuna salad sandwich. The spicy is from the pepper jack cheese I used for the grilled cheese part and then I had some jalapeno left over from the poke bowls and I thought what the heck, let’s add a kick to the tuna salad.
So I started by cooking my tuna. I normally will sear a beautiful piece of Ahi and eat it medium rare, but for this one I cooked it through with a little Flavor God chipotle seasoning and salt and pepper on both sides. You could season it however you want, even with just salt and pepper. Cook it with olive oil in a pan over medium heat.
Flip it over. Cooking it through will take about 8-10 minutes. You may want to use a screen over the top if it spatters. When it is done to your liking, remove from pan and let cool. I let mine cool in the refrigerator overnight.
Then chop the tuna, place in a bowl with mayonnaise, red onions and jalapeno.
Mix to combine. Taste for seasoning and add salt/pepper if necessary.
Butter a slice of bread and lay it butter side down in a medium frying pan. Top with a slice of pepper jack cheese.
Then add your tuna salad mixture on top.
Top with another slice of buttered bread, butter side up.
Toast over medium heat until both sides are crispy and the cheese has been melted.
Serve and enjoy!
Recipe (makes 2 sandwiches):
1 medium piece of Ahi tuna
2 Tablespoons olive oil
salt/pepper/Flavor God (or other) seasoning
1/2 cup mayonnaise
1/3 cup diced red onion
1/2 jalapeno, minced (with or without seeds)
4 slices bread
2 slices pepper jack cheese
Season Ahi tuna on both sides liberally with salt, pepper and Flavor God seasoning. In a medium frying pan, over medium heat, cook the Ahi tuna in olive oil on both sides until cooked through, about 8-10 minutes. Remove from heat and set aside to cool. Meanwhile, chop the onions and jalapenos. Flake the Ahi tuna. In a medium bowl, combine tuna, mayonnaise, onions and jalapenos. Taste for seasoning and add salt and pepper if needed. You could also add other seasonings if desired.
To make the sandwiches: place a slice of buttered bread butter side down in a medium frying pan. Top with pepper jack cheese and tuna salad. Add another slice of buttered bread, butter side up. Toast over medium heat for about 4 minutes on each side, until the sandwich is golden and cheese is melted. Repeat for the other sandwich.
Serve and enjoy!