Monday, February 23, 2009

Prosciutto-wrapped Tuna Muffuletta

In honor of Mardi Gras, I pulled Crescent City Cooking by Susan Spicer off the shelf again. I’ve been thrilled with dishes from this book in the past, and it did not disappoint this time either. I chose a couple of dishes for our weekend indulging, and the first one up is the prosciutto-wrapped tuna muffuletta. Spicer explains that the muffuletta is related to the Nicoise pan bagnat which received its name because of the oils that bathe the bread. She created this muffuletta with that concept in mind. It is a richly dressed, unapologetically but deliciously untidy sandwich.

This is a very simple preparation as is and would be even simpler if you chose to use a pre-made olive salad. Since it was a weekend, the weekend before Mardi Gras at that, I was feeling all go for it and set about chopping olives, vegetables giardinera, pepperoncini, garlic, parsley, and celery hearts to make my own olive salad. I’m glad I did because I got to chop the olives just the way I wanted and add extra pickled cauliflower. I also have lots of leftover olive salad as a bonus.

Ordinarily, I’m the pickiest eater I know, but sometimes Kurt has specific opinions about food as well. This time, we tied. Fresh tuna was to be marinated with crushed fennel seeds, lemon zest, red pepper flakes, garlic, and olive oil. We were both fine with that. Then, each tuna portion was to be wrapped with prosciutto. No thank you for mine. The tuna was seared while the sliced ciabatta rolls were toasted under the broiler. Then, the tuna was to be placed on each roll with olive salad and provolone cheese. Kurt does not allow cheese near his fish under any circumstances. So, we ended up with two customized muffulettas, but both were fantastic.

When they came out from under the broiler, arugula was added just before serving. Crunchy and chewy bread, nicely seasoned, marinated and just briefly seared tuna with briny, fruity, peppery olive salad, and a little gooey, melted cheese made a decadent meal. These big, stuffed sandwiches were drippy, messy, and couldn’t have been better. Fortunately, I thought to buy a few extra ciabatta rolls and some good canned tuna in olive oil which made fantastic open-faced tuna melts with olive salad the next day.


16 comments:

  1. I am new to muffuletta but it looks and sounds so healthy and delicious! Feel like having one BIG bite of it. Hehehe!

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  2. I made a pan bagnat recently, and it was a lot of work, but so worth it.

    I may have to get this book. This tuna muffelatta looks amazing.

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  3. Love the idea of wrapping the tuna in prosciutto. Did it turn out crisp on the outside?

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  4. What a neat twist on muffuletta! I love the first picture - the tuna is cooked absolutely perfectly!

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  5. Why can't I come to your house for dinner?!?

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  6. Beautiful pic's! Love the veggies all lined up & looking so professional; mine would be a manic mess! Looks very refreshing & healthy!

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  7. Stacey-- I remember your pan bagnat. It was a thing of beauty.

    Marc-- The prosciutto did become crisp after the tuna was seared, but Kurt said once it was on the sandwich with the olive salad, the crispness was less noticeable.

    Sharon-- Any time.

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  8. adorned like this, tuna becomes infinitely more appealing to me. nicely done. :)

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  9. I like your version of muffuletta MUCH better than the traditional one. Or is that heresy? ;)

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  10. The tuna looks gorgeous! I would like mine with prosciutto and cheese =)

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  11. The proscuitto is an out of this world addition! Pork and fish...just great. Now the cheese...that's always been one of those odd combos. But we can try anything once. They look really great though. Very, very tasty.

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  12. I love muffuletta and your fabulous take on it. So delicious!

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  13. That looks incredible! I absolutely love seared tuna, and the proscuitto is a nice addition.
    YUM!

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  14. What a unique recipe! Love the flavors of muffuletta and tuna looks like a great pairing.

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  15. this sounds great and its making me hungry...glad I live in NOLA, may head down to Spicer's restaurant and get one for lunch today! :D

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  16. Since you already know, I like your recipes, just wanted to tell you that I made this dish last weekend and it was amazing! Thank you so much for the recipe, it is one we will be enjoying again and again!

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