PICK UP
1          ea        sourdough (boule) slices
4.5       oz        tuna mix (1.5 x 3 oz scoop –gray handle)
1.5       ea        gruyere cheese slices
5          gm       caramelized onions
1          ea        french fries
1          ea        mixed greens (red wine vinaigrette)

PLATE – Large SVB Round plate
Toast both sides of bread in clarified butter. Place tuna mix on toasted bread and spread to an even layer, place caramelized onions on tuna mix and top with cheese. Place under salamander until cook until cheese is starting to caramelize. To plate place the tuna melt on the bottom side of the plate with rounded edge of the bread at 6 o’clock. On the top side fill with salad or fries with a SVB doilly.

TUNA SALAD MIX
3400    gm       tuna, callipo brand drained
800      gm       mayonnaise
659      gm       parsley, fine chop
380      gm       dijon mustard
340      gm       red onion, brunoise
320      gm       olive oil
230      gm       caperberries, fine chop
110      gm       lemon juice
75        gm       salt
30        gm       fresno chili, stemmed fine chop
30        gm       sriracha
20        gm       celery seed
20        gm       black pepper, ground

In a mixing bowl combine onion, celery and salt; miz and let sit for 10 minutes and reserve. Combine all ingredients and mix until fully combined. Taste, adjust seasoning if needed.

CARAMELIZED ONIONS
an onions, yellow sliced

In a pan over medium heat cook onions, stir to prevent burning, deglaze pan with water if needed. Cook onions until golden brown with a slightly sweet flavor.