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one croissant sandwich filled with large pale cooked tuna flakes lightly coated in creme fraiche, tiny chopped capers and scallions, covered by melted pale provolone with the flaky top lifted slightly by the filling
Melissa Hart

Fresh Tuna Melt Croissants

Freshly cooked tuna flakes make this melt firmer and less creamy than the usual canned-tuna salad, so the creme fraiche goes in as a light coating rather than a heavy dressing. Cook the fish through, rest it briefly and break it into bite-size flakes instead of shredding it finely. Capers and lemon brighten the filling, and provolone melts over it without covering every surface in a thick cheddar blanket. Warm the croissant tops separately and remove them early if they color, because the filled bottoms need a few more minutes for the cheese to soften. This is best served straight from the oven, while the filling is hot and the pastry still sheds a few flakes when you cut it.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 lb fresh tuna steaks about 3/4 inch thick
  • 1 tbsp olive oil
  • 1/4 tsp fine salt
  • 1/4 tsp black pepper
  • 1/3 cup creme fraiche
  • 1 tbsp drained capers chopped
  • 2 tsp lemon juice
  • 2 scallions finely sliced
  • 4 large plain croissants about 3 oz each, split
  • 4 oz provolone thinly sliced

Method
 

  1. Heat oven to 375°F. Pat tuna dry and season with salt and pepper.
  2. Heat olive oil in a skillet over medium-high heat. Cook tuna for 3 to 4 minutes per side until the thickest centers reach 145°F, adjusting time for thickness.
  3. Rest fish for 5 minutes, then break into bite-size flakes, discarding any tough connective tissue. Fold gently with creme fraiche, capers, lemon juice and scallions.
  4. Arrange croissant bottoms on a sheet pan and divide warm tuna filling over them. Cover each portion with provolone and set croissant tops beside the bottoms.
  5. Bake for 6 to 8 minutes until the cheese melts and the filling is hot, removing the plain tops after about 3 minutes if they begin to darken.
  6. Close the sandwiches with the warmed tops, rest for 1 minute and serve.