4 tablespoons paprika
3 tablespoons granulated sugar
2 tablespoons salt
2 tablespoons ground cumin
2 tablespoons ground black pepper
2 tablespoons chili powder
1 tablespoon brown sugar
1 teaspoon ground red pepper (cayenne)
1 teaspoon dried thyme leaves
1 teaspoon dried oregano
8 tablespoons Cabot Salted Butter
½ cup King Arthur Unbleached All-Purpose Flour
1 cup half-and-half or whole milk
4 ounces Cabot Sharp Cheddar, grated (about 1 cup)
1 tablespoon favorite barbecue sauce
1 tablespoon of BBQ rub
Salt and ground black pepper to taste
2 6-8 ounce fresh tuna steaks
4 large slices of good bread
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To make BBQ rub:
COMBINE all ingredients thoroughly and set aside.
To make cheese sauce:
MELT butter In medium saucepan over medium heat; whisk in flour until well blended. Slowly whisk in half-and-half or milk. Continue stirring until sauce has come to a simmer and thickened. Gradually stir in cheese; when melted, add barbecue sauce and 1 tablespoon of BBQ rub. Season with salt and pepper.
To cook tuna and assemble "melts":
COAT tuna steaks generously on both sides with some of BBQ rub. Transfer to plate and let stand for 15 to 20 minutes in refrigerator.
PREHEAT grill or cast iron skillet. Cook tuna to desired degree of doneness, about 4 minutes per side for medium (tuna will continue to cook after removed from heat).
TOAST bread slices lightly on both sides. Cut each tuna steak in half. Top each bread slice with piece of tuna and spoon warm cheese sauce on top.
Recipe courtesy of Jimmy Kennedy.
Just made it! It was the best tuna melt sandwich. The creamy sauce connect bread and spicy tuna, just melt in your mouth!