Tailgating Snacks Month went into Overtime! That’s right, I have another snack idea for you that I didn’t get out during the actual month of October. But that’s ok, this Island Albacore Melt is still super delicious, and you’ll be glad that there’s OT available to tailgating Snacks!
This is my version of the Philly Cheesesteak Sandwich. So, this one’s another main dish snack. And, I was totally stuffed after eating one of these. You could split a sandwich with someone you love.
The ingredients are really simple. Just onions, tuna, and provolone on a butter toasted bun. That’s it! No mayo. No sour cream. No spices. You don’t need anything more to get a super full flavored amazing sandwich! Once the onions are caramelized, and they’re combined with the fresh delicious Island Trollers tuna. Well, that’s mouth-watering enough, but throw on a couple slices of melty good provolone cheese, and pop that all in a butter toasted bun! Well, you are going to be one happy tailgating camper! Just be sure to get the napkins before you start eating!
As a reminder, if you’re making these recipes with Island Trollers Tuna you don’t want to drain off those tasty juices from the can; they are the juices from the fish itself, not just plain ol’ water or oil. Those juices are loaded with Omega 3s. So, it might feel a little weird not to drain the tuna, but don’t do it.
Want to check out all my Island Trollers recipes, follow along on my Pinterest board dedicated to Island Trollers Albacore Tuna:
Island Albacore Melt Recipe
Island Albacore Melt
- 1 7.5 ounce can Island Trollers Albacore, undrained
- 1 teaspoon olive oil or light tasting oil of your choice
- 1 large sweet yellow onion sliced
- pinch of Kosher salt
- 2 Sourdough Hoagie Rolls
- Small amount of salted butter at room temperature
- 4 slices Provolone cheese
- Place undrained Island Trollers tuna in a small bowl and flake apart, mixing tuna juices into the tuna. Set aside.
- Heat oil in a large pan over medium heat. Add the onions, season with salt, and cook slowly until golden brown and caramelized, stirring occasionally, approximately 30 to 40 minutes. If the onions start to burn, add a little water to slow the cooking down.
- While the onions caramelize, if the hoagie rolls aren’t cut open, cut them ¾ of the way through so you can open them up, but don’t cut all the way through the bread. Lightly spread butter on the inside of each Hoagie Roll. Heat a large skillet, preferably a well-seasoned iron skillet, over medium heat. Place roll, buttered side down, in skillet and cook until golden brown. Set aside.
- Once onions have turned caramelized, stir tuna into the onions and heat through, about 3 minutes. Split tuna mixture into two areas in the pan, and top each with 2 slices provolone cheese. Turn heat down, and cover pan, cooking until cheese is melted, about 3-5 minutes. Scoop up the tuna onion mixture and place on the Hoagie Rolls. Devour!
A note on the calorie calculator here, it seems to be off. By my calculations, these sandwiches have about 680 calories each.