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762,785 views Panko bread crumbs are the way to go with this artery-clogging hybrid of a sandwich.
US
original
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INGREDIENTS
DIRECTIONS
For the Babish Version
INGREDIENTS
For the Mayonnaise
1 whole egg
1 tsp Dijon mustard
1 garlic clove, microplaned
2 tsp lemon juice
1 cup neutral oil
kosher salt, to taste
For the Fancy Tuna Salad
3 (5 oz) cans albacore tuna, packed in water
1 cup homemade mayonnaise
2 tbsp Dijon mustard
1 tbsp tarragon, finely chopped
1 tbsp chives, finely chopped
1 celery rib, finely chopped
½ lemon
kosher salt and freshly ground black pepper, to taste
For Assembly
2 slices sourdough bread
Fancy Tuna Salad
Red Leicester cheese, thinly shaved
For the Pakora Batter
3 cups chickpea flour
1 teaspoon kosher salt
1 tsp garlic powder, optional
1 tsp Old Bay seasoning, optional
1 ½ cups water, plus more if needed
For Frying
vegetable oil
Tuna Melt
TOOLS
Babish measuring cups and spoons set
Babish mixing bowl
Babish Chef’s knife
Babish cutting board
Babish Tiny Whisk Set
rubber spatula
microplane
clean kitchen towel or
paper towels
Babish Dutch Oven
immersion blender
blender cup
fork
resealable container
fridge
plastic wrap
instant read themometer
kitchen spider
wire rack
rimmed baking sheet
DIRECTIONS
1.
For the Mayonnaise
1.
In a tall, narrow container that is the same width as an immersion blender, add the egg, Dijon mustard, lemon, garlic and salt.
1 whole egg
1 tsp Dijon mustard
½ lemon
1 garlic clove, microplaned
kosher salt, to taste
blender cup
Babish measuring cups and spoons set
microplane
Babish Chef’s knife
Babish cutting board
2.
Insert the immersion blender and blend for 30 seconds, or until the eggs and mustard are fully combined.
immersion blender
blender cup
3.
Slowly pour the oil down the sides of the container so it rests just on top of the egg yolk mixture, then blend constantly from the bottom of the mixture to the top of the mixture until it forms a thick mayonnaise.
1 cup neutral oil
immersion blender
blender cup
Babish measuring cups and spoons set
4.
Taste and adjust with more salt, if needed. Transfer to a resealable container and refrigerate until ready to use.
For the Mayonnaise
resealable container
fridge
5.
For the Fancy Tuna Salad
1.
Wrap the tuna in a clean tea towel or several layered paper towels. Squeeze as much excess water as possible out of the tuna.
3 (5 oz) cans albacore tuna, packed in water
paper towels
clean kitchen towel or
2.
Transfer the tuna to a mixing bowl and add the mayonnaise, Dijon mustard, celery, chives, salt and pepper.
1 cup homemade mayonnaise
2 tbsp Dijon mustard
1 celery rib, finely chopped
1 tbsp chives, finely chopped
kosher salt and freshly ground black pepper, to taste
3 (5 oz) cans albacore tuna, packed in water
Babish mixing bowl
Babish measuring cups and spoons set
Babish Chef’s knife
Babish cutting board
3.
Mix together until fully incorporated, then taste and season with additional salt and pepper, if needed.
For the Fancy Tuna Salad
Babish mixing bowl
rubber spatula
4.
For the Tuna Melt
1.
On one slice of sourdough, spread a layer of the Fancy Tuna Salad, then top with the shaved Red Leicester cheese.
1 sourdough bread
Fancy Tuna Salad
Red Leicester cheese, thinly shaved
fork
2.
Arrange the top slice on the tuna, so that no tuna salad drapes over the edges. Wrap in plastic wrap and let rest in the fridge for at least 30 minutes.
plastic wrap
fridge
3.
For the Pakora Batter
1.
In a large mixing bowl, whisk all the ingredients together until homogenous.
3 cups chickpea flour
1 teaspoon kosher salt
1 tsp garlic powder, optional
1 tsp Old Bay seasoning, optional
1 ½ cups water, plus more if needed
Babish mixing bowl
Babish Tiny Whisk Set
Babish measuring cups and spoons set
2.
For the Frying
1.
In a Dutch Oven over medium heat, add 2 inches of vegetable oil and preheat to 350°F.
vegetable oil
Babish Dutch Oven
instant read themometer
2.
Remove the tuna melt from the fridge and unwrap. Then, drench the entire tuna melt in the Pakora Batter, then lower the battered sandwich into the preheated vegetable oil.
Tuna Melt
For the Pakora Batter
Babish Dutch Oven
3.
Agitate using a kitchen spider and fry for 5 to 7 minutes, maintaining a temperature between 325°F to 350°F. Fry slowly and low ensuring the sandwich is heated all the way through.
Tuna Melt
Babish Dutch Oven
kitchen spider
instant read themometer
4.
Remove from the oil once golden brown and drain on a wire cooling rack set over a rimmed baking sheet.
Tuna Melt
wire rack
rimmed baking sheet
5.
Let cool for 5 minutes, slice, and enjoy.
For the Simpsons Version
INGREDIENTS
For the Tuna Melt
2 slices sourdough bread
mayo
4 slices American cheese
Premade Deli Tuna Salad
For the Funnel Cake Batter
For the Dry Ingredients
3 cups (390 g) all purpose flour
1 ½ tsp kosher salt
4 tsp baking powder
¼ cup powdered sugar
¼ tsp cinnamon
For the Wet Ingredients
4 eggs
2 cups whole milk
2 tsp vanilla extract
For Frying
2 cups mayonnaise
vegetable oil, for frying
powdered sugar, to tas
TOOLS
plastic wrap
fridge
fridge
Babish mixing bowl
Babish measuring cups and spoons set
Babish mini prep bowls
large, deep pot
fine mesh sieve
cheese cloth
Babish Dutch Oven
rubber spatula
Babish tiny whisk set
kitchen spider
wire cooling rack set over rimmed baking sheet
sifter
DIRECTIONS
1.
For the Mayonnaise Vegetable Oil Mixture
1.
Add the mayonnaise and vegetable oil to a large, deep pot. Be sure the pot is completely off before beginning. The slower the mayonnaise can heat up, the less likely it will burn.
2 cups mayonnaise
vegetable oil, for frying
2.
Completely liquefy the mayonnaise on low heat. Allow the mixture to slightly cool.
3.
Line a fine mesh sieve with cheesecloth set over a large Dutch oven. Carefully pour the mayonnaise mixture through the cheesecloth, discarding any solids.
4.
Return the mayonnaise mixture back to the large, deep pot. Over medium heat, preheat the oil to 375°F when ready to fry.
5.
For the Tuna Melt
1.
Spread mayonnaise on the bread, then layer on the American cheese slices before scooping on a layer of Premade Deli Tuna Salad.
mayo
2 slices sourdough bread
4 slices American cheese
Premade Deli Tuna Salad
2.
Arrange the top slice on the tuna, so that no tuna salad drapes over the edges. Wrap in plastic wrap and let rest in the fridge for at least 30 minutes.
3.
For the Funnel Cake Batter
1.
In a large mixing bowl, whisk together the flour, powdered sugar, baking powder, salt, and cinnamon.
3 cups (390 g) all purpose flour
¼ cup powdered sugar
4 tsp baking powder
1 ½ tsp kosher salt
¼ tsp cinnamon
2.
In a medium mixing bowl, whisk together the eggs, milk, and vanilla extract.
4 eggs
2 cups whole milk
2 tsp vanilla extract
3.
Add the wet ingredients to the dry and gently fold the two together until mostly smooth, some lumps are okay.
4.
For the Funnel Cake Frying (optional)
1.
Drizzle the batter in circles into 350°F oil in a large, high-walled pot using a spider, flipping occasionally for even frying.
2.
Remove from the oil once golden brown and drain on a wire cooling rack set over a rimmed baking sheet.
3.
Dust with sifted powdered sugar.
powdered sugar, to tas
4.
For the Assembly
1.
Remove the tuna melt from the fridge and unwrap. Then, drench the entire tuna melt in the Funnel Cake Batter, then lower the battered sandwich in the fat rendered from the mayonnaise mixture.
2.
Very very carefully, lower the battered tuna melt into the preheated clarified mayonnaise fat.
3.
Agitate using a kitchen spider and fry for 5 to 7 minutes, maintaining a temperature between 325°F to 350°F. Fry slowly and low ensuring the sandwich is heated all the way through.
4.
Remove from the oil once golden brown and drain on a wire cooling rack set over a rimmed baking sheet.
5.
Once cool, dust with sifted powdered sugar.
powdered sugar, to tas
6.
Not recommended.
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