Tuna Melts with Pickled Chicories

 

Pickled chicories amp up this tuna melt, a lunchtime classic, and are a great use for leftover mixed chicories. The pickles can add a pop of tangy sweetness to salads or be served as a condiment with grilled or roasted meats.

By Dinah Grossman
 
Tuna Melts with Pickled Chicories
Photo: Photo by Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Christine Keely
Active Time:
30 mins
 
Total Time:
2 hrs 30 mins
 
Servings:
2
  

Ingredients

Pickled Chicories:

1 pound mixed sturdy chicories (such as Treviso tardivo radicchio)

.3333 cup thinly sliced shallot

3 cups water

1 cup rice vinegar

½ cup red wine vinegar

¼ cup granulated sugar

2 tablespoons kosher salt

1 (2-inch) piece fresh ginger, peeled and thinly sliced

½ teaspoon black peppercorns

½ teaspoon crushed red pepper

Tuna Salad:

1 (5-ounce) can solid white tuna in oil

2 tablespoons mayonnaise

2 teaspoons chopped fresh dill

¼ teaspoon kosher salt

Pinch of black pepper

Additional Ingredients:

4 (1/2-inch-thick) sourdough bread slices

1 tablespoon olive oil

8 slices sharp white cheddar cheese

Directions

Make the pickled chicories

  1. Cut chicory leaves crosswise into 1/2-inch pieces; discard woody stems. Place chicory leaves and shallot in a lidded glass jar or ceramic container; set aside. Combine 3 cups water, rice vinegar, red wine vinegar, sugar, salt, ginger, peppercorns, and crushed red pepper in a medium saucepan. Bring to a simmer over medium-high, stirring occasionally to dissolve sugar and salt. Remove from heat; let cool to room temperature, about 1 hour. Pour mixture through a fine wire-mesh strainer into a bowl; discard solids. Pour strained liquid over chicory mixture in jar; cover with lid, and seal. Let stand at room temperature about 1 hour. Chill at least 8 hours or overnight or up to 1 week.

Make the tuna salad

  1. Stir together 1/3 cup chopped pickled chicories, 1 teaspoon brine from pickled chicories, tuna, mayonnaise, dill, salt, and pepper in a medium bowl until combined.

  2. Preheat oven to broil with rack 6 inches from heat source. Brush 1 side of each bread slice with oil; arrange bread slices in an even layer, oiled sides up, on a rimmed baking sheet. Broil in preheated oven until toasted, about 3 minutes. Remove from oven; flip bread over. Top each slice with 2 cheese slices. Return to oven; broil until cheese is melted and beginning to brown, 2 to 3 minutes. Remove from oven.

  3. Divide tuna salad evenly between 2 toast slices, spreading to edges. Top evenly with 1 tablespoon chopped pickled chicories, and cover with remaining 2 toast slices. Serve immediately.

Make Ahead

Pickled chicories can be made up to 1 week ahead and stored in an airtight container in refrigerator. 

 References:

Food&Wine

 

 

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