Contains: Seafood (fish), wheat (gluten), dairy. Is: Quick and easy.
This one is Japanese-inspired, but fusion with my take on this.
You can consider this a Good Friday dish.
Yes, the pickled ginger was leftover from a Japanese-restaurant take-out. Note, Only use sushi-grade tuna for this! As bluefin tuna is endangered, I won’t use that.
Open Face English Muffin Cheese Melt, with Seared Tuna and Brie Cheese
- 1 store-bought English muffin, split in half.
- About a tablespoon of cooking oil – I used avocado oil.
- 1 sushi grade *important* yellowfin tuna steak, 4 ounces, about 1 inch or so thick (3 cm thick). Slice in half, best to do this while partially frozen.
- Several thin-sliced pickled ginger slices.
- 1/2 avocado, sliced and divided.
- approximately 3 ounces Brie cheese, sliced.
- 1 green onion/scallion, chopped.
Toast the two halves of an English muffin. You can use a regular toaster or toaster oven; I opted to do this in a skillet on medium-high heat on my range. I added the oil on the opened side, toasted first on the outer side, then flipped both halves to continue the job – about 5-6 minutes total. They don’t have to be charred – your preference.
Remove the muffin halves and immediately sear the tuna half-steaks. About 1 minute to 1.5 per side.
Remove and place each one of these halves of tuna on the muffin halves.
Top with the ginger slivers, between each muffin half.
Top that with slices of avocado, to total a bit more than a quarter of the whole fruit.
Atop this, layer down the Brie slices, to cover each muffin half.
Place in a pre-heated 350 F oven for 10 minutes (I used my toaster oven).
Remove and serve, topping with a scattering of green onion, and laying the rest of the avocado half to the side – two halves (one full muffin) serves one person.
Above: Assembly prior to cheese and visiting the oven.
Above: the platter, cooked.
Definitely a lunch to be made again!
This recipe is shared with: