Tuna and Buffalo Mozzarella Sandwich
In a small bowl, start by adding a fresh egg yolk. This will play an essential role in creating a delicious mayonnaise. Over the yolk, pour extra virgin olive oil, which will bring a rich and aromatic flavor to the dish. Add a teaspoon of Dijon mustard, which will enhance the flavors and add a spicy note. Using a spatula, mix the three ingredients vigorously until you obtain a smooth and creamy mayonnaise with a fine texture.
In a larger bowl, add the drained and flaked canned tuna. This will be the base of your savory sandwiches. Incorporate the previously made mayonnaise, along with finely chopped onion, finely diced celery, and a pinch of dried thyme. Here you will also add a few drops of Tabasco sauce for a kick of heat, and diced pickles will add a crunchy texture and a tangy flavor. Carefully mix all the ingredients, ensuring that the tuna is well combined with the other flavors.
Tear the mozzarella into small pieces and distribute them evenly in the tuna mixture, adding extra creaminess. Season with salt and pepper to taste, then mix again to integrate the flavors. Now, prepare the slices of bread; it is important to butter them on both sides to achieve a perfectly browned crust.
Transfer the slices of bread to a baking tray lined with aluminum foil, ensuring they are arranged evenly. Place the tray under the grill at medium heat, and toast the bread on both sides until golden and crispy. Once the bread is ready, remove the tray from the oven and select the slices with the most toasted side; place them face down on a platter.
Evenly distribute the tuna mixture on each slice, then generously sprinkle grated Cheddar cheese on top. Place the tray back under the grill until the cheese melts and takes on a golden hue, making the dish even more appetizing.
To fully enjoy these sandwiches, let them cool for 4-5 minutes. This step is crucial, as it will not only enhance the flavor of the ingredients but also prevent discomfort from consuming a dish that is too hot. They can be served plain or alongside a fresh salad and some pickles for a contrast of textures and flavors. These tuna sandwiches are perfect for a quick lunch or a light dinner, bringing a burst of flavor in every bite.
Ingredients: For 2 servings, 4 smaller slices of homemade bread, unsalted butter (82%), 1 organic boiled egg yolk, 40 ml extra virgin olive oil, 1/2 teaspoon Dijon mustard, 1 can of tuna chunks in extra virgin olive oil or its own juice; about 120 g after draining (it is important that the tuna is of high quality), 1 tablespoon finely chopped pickled gherkins, 1 finely chopped green onion, 2 finely chopped celery leaves, 1/4 teaspoon fresh thyme, 1/4 teaspoon Tabasco sauce (you can substitute with 1/2 teaspoon sambal oelek or sweet chili sauce), 125 g buffalo mozzarella, sea salt, and freshly ground pepper, grated cheddar (about 50 g), cayenne pepper (optional for garnish)
