Not Your Average Tuna Melt Recipe (with Video)

Tuna Confit
1. Lightly season both sides of tuna filet with salt.
2. Cover with kombu sheets– one on top and the other on the bottom.
3. Wrap with parchment paper/plastic wrap.
4. Set in the fridge at least 1 hour, preferably for a few hours or overnight.
5. Take out of fridge 30 mins before cooking.
6. In a small pot, add oil, garlic, lemon strips, chilies, and peppercorns.
7. Heat over medium-low heat to 160ºF.
8. Discard kombu from tuna filet.
9. Place in oil, let cook for 12 minutes, flipping halfway.
10. Pull out and set aside.
11. Strain oil and save, reserve garlic and lemon peels.
Dijonnaise
1. Chop/smash garlic and lemon peels into a fine, homogeneous paste.
2. Add to a mixing bowl along with egg yolks, lemon, miso, dijon.
3. Whisk to form a paste.
4. Start adding oil as slowly as possible, while whisking.
5. Once an emulsion is formed, you can pour the oil faster as you go.
6. Season with black pepper.
Tuna Salad
1. In a mixing bowl, add tuna, and diced celery, shallot, kimchi, dill pickle.
2. Add desired amounts of the dijonnaise, stir to combine.
Assembly
1. Preheat oven to 400ºF.
2. To both pieces of bread, add desired amount of cheese, followed by a layer of tuna.
3. On one side, add tomato slices.
4. Close, throw into the oven for 10-12 minutes.