The classic tuna melt earns a long-overdue update at Rowley Farmhouse Ales, with fresh tuna, roasted green chile, hearty bread, and locally grown sprouts. Photo by Douglas Merriam. 

Rowley Farmhouse Ales’ Green Chile Tuna Melt​ 

Makes one sandwich


1 4-ounce tuna steak
1 quart olive oil
2 heaping tablespoons mayonnaise
1 teaspoon Dijon mustard
½ stalk celery, diced small
2 tablespoons green chile, roasted, peeled, seeded, and chopped
Salt and pepper to taste
2 slices of your favorite wheat bread
1 cup grated aged white cheddar cheese
Small handful pea shoots

Makes one sandwich


  1. Place the tuna steak into a small saucepan and cover with room-temperature olive oil. Place over medium-low heat and cook until the oil reaches 150°.
  2. Remove tuna from oil and allow to cool slightly. Refrigerate saved oil, which can be reused several times for this recipe.
  3. While tuna is still warm, shred it into a mixing bowl. In a separate bowl, mix the mayonnaise, Dijon mustard, celery, and green chile. Mix tuna with dressing. Season with salt and pepper.
  4. Toast bread. Put tuna salad onto one piece and top with half the cheddar cheese. Put the remaining cheddar cheese onto the other piece of toast.
  5. Place both slices under broiler and heat until cheese is melted. Put pea shoots onto tuna and top with the other piece of toast.