Green Chile Tuna Melts and BBQ Troutwich

Green Chile Tuna Melts and BBQ Troutwich


Grilled BBQ Troutwich and Green Chili Tuna Melt

Trout Brine

  • 6 Quarts Smoked water (Smoke ice @ 250-275 for 2 ½ -3 hours, Filter through cheesecloth or a fine mesh strainer)
  • 550 grams Brown Sugar
  • 100 grams Soy Sauce
  • 225 grams Kosher Salt
  • 100 grams Honey
  • 1 tbsp Ground Mustard
  • 3 sticks Cinnamon 
  • 2 tbsp Black Peppercorns
  • 1 tbsp Red Chili Flakes
  • 6 Bay Leaves
  • 6 Sprigs of Thyme
    • Combine all your ingredients and brine your trout for 24-48 hours. 

Hot Honey Glaze

  • 65 grams Hot Sauce
  • 120 grams Apple Cider Vinegar
  • 120 grams Honey
  • 75 grams Whole Grain Mustard
    • Combine all ingredients and whisk together.

Shallot Mayo

  • 1 cup of mayo
  • 1 shallot; minced
  • 3 tbsp parsley; finely chopped
  • 1 tbsp black pepper
  • 1 lemon; juiced
    • Combine all ingredients and whisk together.

Green Chili Tuna Melt

  • Confit Tuna Ingredients
    • 6 cups Extra Virgin Olive Oil
    • 5 garlic cloves; peeled & smashed
    • 2 shallots; quartered
    • 6 sprigs of rosemary
    • 4 bay leaves
    • 2 tbsp black peppercorn
    • 2 tsp kosher salt
    • 1 lemon; zested
    • 4 - 8 oz Ahi Tuna steaks

  1. In a large stockpot, over low heat, add your olive oil, garlic, shallots, rosemary, bay leaves, peppercorns, salt, and lemon zest and bring to a low simmer and cook your aromatics for 15-20 minutes. This helps infuse your cooking oil for your tuna! 
  2. While your olive oil is on a low simmer, heat a large frying pan over medium-high heat and add 1 tbsp olive oil. Once your oil is hot, sear your tuna on each side for 45 seconds to a minute. You want hard sear to create a little texture for your tuna. Once you’ve seared off your tuna, set it aside and get ready to add to your oil.
  3. Once your oil is infused, turn your heat off but keep your stockpot on the burner. Carefully, lower the seared tuna steaks into the oil, making sure that your tuna is completely submerged in the oil. Cover your stock pot with a lid and cook the tuna for 10 minutes. You want your tuna to be cooking all the way through, internal temperature of 145.   (Be careful of hot oil splashing, make sure to slowly add your tuna to the oil.) 
  4. After your tuna is cooked all the way through, remove your tuna from your stockpot and transfer it into a pan and place in the refrigerator to cool. Remove your stockpot from the stovetop and let it cool to room temperature. Once your tuna is cool, you can shred it with your hands and get ready to make your tuna melts! 
  5. If you have extra tuna that you didn’t use, you can put your tuna in a mason jar and pour your ROOM TEMPERATURE  oil over your tuna. Seal up your mason jar and enjoy for up to 10 days. Use a ladle to scoop your oil into your mason jar. 


Ingredients for the sandwich:

Oaxaca Cheese seasoning with Cajun Creole Garlic Butter 

Hatch Green Chilies

Noble Bread - Country Loaf

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