Kimchi Tuna Melt
Tuna Salad, Napa Cabbage Kimchi, Dijon Mustard, Red Onion, Cheddar, Sourdough
Bakers Ben Hollander and Phoebe Raileanu of Casper Fermentables | Austin, TX
Adapted by StarChefs | september 2023
INGREDIENTS
Sourdough:
74 grams levain
186 grams bread flour
186 grams whole wheat flour
9 grams kosher salt
Tuna Salad:
30 ounces canned tuna
1 large red onion, diced
1.03 kilograms mayonnaise
300 grams Dijon mustard
1 bunch dill
7 grams kosher salt
12 grams ground black pepper
To Assemble and Serve:
Yield: 1 serving
Dijon mustard
Mayonnaise
Sliced red onion
3 ounces Napa cabbage kimchi
2 slices mild cheddar (or American cheese)
Olive oil
METHOD
For the Sourdough:
In a mixing bowl, combine levain and 268 grams water. Add in flours and mix until a shaggy dough is formed. Cover and let sit 20 minutes at room temperature. In a small bowl, combine salt and 9 grams water. Add salt water to the dough, then cover and let sit additional 30 minutes at room temperature. Once proofed, stretch dough and fold 3 times. Let rest 30 minutes. Repeat process 4 additional times. After the final stretch and fold, let dough rest 30 minutes. Transfer dough to a work surface and gently shape into a round. Let sit 20 minutes, then shape dough into an oval. Transfer to an oiled loaf pan and let proof 4 hours at room temperature. Heat combination oven to 475°F on steam setting. Score dough and reshape if necessary. Bake 20 minutes. Turn off steam and bake additional 20 minutes. Let cool.
For the Tuna Salad:
In a bowl, combine all ingredients. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
Cut 2 slices of Sourdough. On each slice, spread desired amount of mustard and mayonnaise followed by 2 ounces Tuna Salad, a few slices of red onion, 1½ ounces kimchi, and 1 slice cheese. Close sandwich, then place in a pan over medium heat. Toast sandwich with a drizzle of olive oil on both sides until the bread is crispy and cheese has melted. Cut in half and serve.
