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Recipe For Olive and Roasted Ahi Tuna Melt

'Wich of the Week: Olive and Roasted Ahi Tuna Melt

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


Olive and Roasted Ahi Tuna Melt

Olive and Roasted Ahi Tuna Melt

Recipe For Olive and Roasted Ahi Tuna Melt 2009-09-09 10:01:51


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


  1. Heat the broiler on low.
  2. 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.
  3. Place all four slices of bread on an ovenproof baking sheet and broil for 5 minutes or until cheese is melted.
  4. Coat each bare piece of toast with Dijon mustard, and top each cheese-covered slice with half of the olive mixture.
  5. 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.

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Sun_Sun Sun_Sun 7 years
OH wow that looks good, i dont even like tuna or multigrain bread...but this looks so good right now!!
Nyrina-Windu Nyrina-Windu 7 years
I am really looking for a different recipe tonight and I should count this one as one of them. It sounds good.
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