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02/09/2005 Archived Entry: "Wine Chick's Tuna Melt"

Carol Berman, the Wine Chick, was on my new WWRL (1600 AM) program yesterday. She brought me a bottle of Librandi Ciró, which was our first Wine Buy from the old days at that station at the other end of the dial. And she made me lunch. By the way, Carol is still available to conduct private wine events. Just call her at (973) 324-0989.

I do, indeed, broadcast the new Food Maven show from my kitchen in Brooklyn, so I’ve decided to invite my friends here to cook for me. With my commentary, and their direction, I hope we can make your mouth water. The equipment I use to broadcast is so light and small that I can also carry to other kitchens, which I suppose I will try to do sooner rather than later. Naturally, many of you will want a written recipe after the show. Here’s Carol’s, which I have dubbed:

Wine Chick’s
Wonderful Tuna Melt

Serves 4

The amounts here are rough-ish. I mean don’t be slavish to the recipe. Fewer tomatoes, let’s say, or a little more or less basil and cheese won’t make much of a difference – it’s to your taste.

1 12-inch by 6-inch loaf of ciabatta
3 eggs
Juice of ½ lemon
Grated zest of ½ lemon
¼ cup freshly grated Parmigiano-Reggiano
1 pint cherry tomatoes, each cut in half
¼ cup finely shredded fresh basil
¼ cup extra-virgin olive oil
1 tk-ounce jar imported Italian or Spanish tuna
½ cup shredded Piave (or more Parmigiano-Reggiano)

Cut the very ends off the bread, then cut it in half both lengthwise and crosswise, making four pieces.

In a large bowl, beat together the eggs, lemon juice, lemon zest, and ¼ cup cheese.

Dip the bread pieces in the egg mixture.

Heat the olive oil in a large skillet over medium heat. Before adding each section of bread to the pan -- crust side up -- press some tomato halves and basil into the cut side. Fry, two pieces at a time, until the tomatoes are cooked and the exposed bread is golden. Transfer -- tomato-side up –to a 9- by 12-inch baking dish. (To this point, the sandwich can be prepared up to two hours ahead.)

Preheat the oven to 375 degrees.

Equally distribute the tuna over the bread, then scatter with cheese.

Bake for 15 to 20 minutes, until hot, and the cheese has melted.

Eat immediately.