This recipe is inspired by certain ingredients that are currently available in our online shop. Pick of the week is Ortiz Bonito Del Norte Tuna in Olive Oil! During the coastal fishing season these tuna fish are individually line caught with live bait. Missing the sandwiches on the menu at work made with Leeds Bread Coop Sourdough, it was time to make a creation of my own. This recipe is enough for two sandwiches made with some of the best Artisan products available.
- 2x tins of Ortiz Bonito Del Norte Tuna
- 1/4 of a red onion, finely chopped
- 2 tablespoons of mayonnaise
- 2 teaspoons of whole grain mustard
- 2,5 teaspoons of Dijon mustard
- Perelló Gherkins, 8 pieces, finely chopped
- Squeeze of lemon juice
- Salt and Black Pepper
- 4 slices of white Leeds Bread Coop Sourdough
- Softened unsalted butter
- 100g of 24-Month Aged Comté, thinly sliced
- 100g of Berkswell, thinly sliced
- 1/2 beef tomato, sliced thinly
Step 1) Hygiene and prep first! Start by washing not only your hands, but the tomato and lemon as well. Then make sure your ingredients are ready to be used with ease while cooking. Finely chop both 1/4 of a red onion and the 8 cornichons. Pre-heat your oven to 220 degrees Celsius and ready a baking tray covered with greaseproof paper.
Step 2) Time to make the tuna salad! Put 224g of white tuna with olive oil in a large bowl that is good for mixing. Add the red onion and the cornichons. Next, add the mayonnaise, whole grain mustard, the Dijon mustard, and a squeeze of lemon juice. Mix, and season with salt and crushed black pepper. Feel free to alter to taste.
Step 3) Spread a very thin layer of unsalted butter on every slice of bread. The reason you don’t want to add too much extra butter is because the cheeses are quite fatty already once melted. Fry in a pan until golden brown on a medium to high heat (the buttered side only). Take away from heat.
Step 4) Scoop the tuna salad on top of 2 slices of bread and add the sliced Berkswell and Comte cheese on top (50g of each cheese). Because the cheeses are only 100g, by using a potato peeler you are able to get thin slices of cheese perfect for melting.
Step 5) Place a thin slice of tomato in the middle of each sandwich on top of the cheese. Place in the pre-heated oven for 5 minutes.
Step 6) Take out half of the sandwich. The cheese should now be dripping over your tuna salad, and the tomato should be slightly baked. Add the other 2 slices on top of the sandwich and bake for another 3 to 5 minutes. Eat while still warm.
Winners of the Dish:
Serious about the future of fish stock, Conservas Ortiz use live bait to attract and pick quality fish. The tuna fish are taken out of the sea with dip nets and are kept in nurseries for several days.
Salting and filleting is done the traditional way, according to Ortiz this is done with “salt, time and patience”. Their flavour is developed over 6 months time in barrels where the fish are separated by salt. One by one, they are hand filleted and packaged.
Slow-fermented up to 72-hours, this delicious and beautiful sourdough is made by hand using organic flour right here in Leeds at Penraevon Trading Estate! Their breads come alive by using their 6-year old sourdough starter made by combining flour, water, and time, which allows for natural fermentation to occur.
The Comté has a brown natural rind, the paste is yellow with white hues and has crystallised milk proteins because of maturation. A buttery texture and flavours that are rich and intense. The breed of cows used are Montbeliarde or Simmental. Aged for 24-months in a cellar, this unpasteurised cheese is pressed and cooked.
Shaped like a flying saucer and an absolute delight to cut, this cheese made from ewes’ milk comes from the Midlands. Made at Ram Hall Farm, which dates back to the 16th century, Berkswell is named after the nearby village. The milk comes from Friesland sheep and is moulded in a colander. Matured for 4 to 6 months, it has a grainy texture and can be compared to a Manchego cheese. Honeyed nutty flavours balanced by refreshing acidity.