Name: Tuna Melts with Pickled Chicories
Total time: 150 min
Ingredients: 1 pound mixed sturdy chicories (such as Treviso tardivo radicchio); .3333 cup thinly sliced shallot; 3 cups water; 1 cup rice vinegar; .5 cup red wine vinegar; .25 cup granulated sugar; 2 tablespoons kosher salt; 1 (2-inch) piece fresh ginger, peeled and thinly sliced; .5 teaspoon black peppercorns; .5 teaspoon crushed red pepper; 1 (5-ounce) can solid white tuna in oil; 2 tablespoons mayonnaise; 2 teaspoons chopped fresh dill; .25 teaspoon kosher salt; Pinch of black pepper; 4 (1/2-inch-thick) sourdough bread slices; 1 tablespoon olive oil; 8 slices sharp white cheddar cheese

Tuna Melts with Pickled Chicories

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Pickled chicories amp up this tuna melt, a lunchtime classic, and are a great use for leftover mixed chicories. The pickles can add a pop of tangy sweetness to salads or be served as a condiment with grilled or roasted meats.

By Dinah Grossman

Updated on August 2, 2023

Tested by

Food & Wine Test Kitchen

Tuna Melts with Pickled Chicories — Photo: Photo by Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Christine Keely

Active Time:

30 mins

Total Time:

2 hrs 30 mins

Servings:

Cook Mode (Keep screen awake)

Ingredients

Pickled Chicories

1 pound mixed sturdy chicories (such as Treviso tardivo radicchio)
.3333 cup thinly sliced shallot
3 cups water
1 cup rice vinegar
½ cup red wine vinegar
¼ cup granulated sugar
2 tablespoons kosher salt
1 (2-inch) piece fresh ginger, peeled and thinly sliced
½ teaspoon black peppercorns
½ teaspoon crushed red pepper

Tuna Salad

1 (5-ounce) can solid white tuna in oil
2 tablespoons mayonnaise
2 teaspoons chopped fresh dill
¼ teaspoon kosher salt
Pinch of black pepper

Additional Ingredients

4 (1/2-inch-thick) sourdough bread slices
1 tablespoon olive oil
8 slices sharp white cheddar cheese

Directions

Make the pickled chicories

Cut chicory leaves crosswise into 1/2-inch pieces; discard woody stems. Place chicory leaves and shallot in a lidded glass jar or ceramic container; set aside. Combine 3 cups water, rice vinegar, red wine vinegar, sugar, salt, ginger, peppercorns, and crushed red pepper in a medium saucepan. Bring to a simmer over medium-high, stirring occasionally to dissolve sugar and salt. Remove from heat; let cool to room temperature, about 1 hour. Pour mixture through a fine wire-mesh strainer into a bowl; discard solids. Pour strained liquid over chicory mixture in jar; cover with lid, and seal. Let stand at room temperature about 1 hour. Chill at least 8 hours or overnight or up to 1 week.

Make the tuna salad

Stir together 1/3 cup chopped pickled chicories, 1 teaspoon brine from pickled chicories, tuna, mayonnaise, dill, salt, and pepper in a medium bowl until combined.
Preheat oven to broil with rack 6 inches from heat source. Brush 1 side of each bread slice with oil; arrange bread slices in an even layer, oiled sides up, on a rimmed baking sheet. Broil in preheated oven until toasted, about 3 minutes. Remove from oven; flip bread over. Top each slice with 2 cheese slices. Return to oven; broil until cheese is melted and beginning to brown, 2 to 3 minutes. Remove from oven.
Divide tuna salad evenly between 2 toast slices, spreading to edges. Top evenly with 1 tablespoon chopped pickled chicories, and cover with remaining 2 toast slices. Serve immediately.