![Tuna Melts with Pickled Chicories](https://cdn.statically.io/img/www.foodandwine.com/thmb/166v7MVogcDY1H85ULPH6mmC2qs=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/tuna-melts-with-pickled-chicories-FT-RECIPE0121-fb79871ad95f41d08d5fc297d6722dbb.jpg)
Ingredients
Pickled Chicories
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1 pound mixed sturdy chicories (such as Treviso tardivo radicchio)
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.3333 cup thinly sliced shallot
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3 cups water
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1 cup rice vinegar
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½ cup red wine vinegar
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¼ cup granulated sugar
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2 tablespoons kosher salt
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1 (2-inch) piece fresh ginger, peeled and thinly sliced
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½ teaspoon black peppercorns
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½ teaspoon crushed red pepper
Tuna Salad
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1 (5-ounce) can solid white tuna in oil
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2 tablespoons mayonnaise
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2 teaspoons chopped fresh dill
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¼ teaspoon kosher salt
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Pinch of black pepper
Additional Ingredients
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4 (1/2-inch-thick) sourdough bread slices
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1 tablespoon olive oil
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8 slices sharp white cheddar cheese
Directions
Make the pickled chicories
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Cut chicory leaves crosswise into 1/2-inch pieces; discard woody stems. Place chicory leaves and shallot in a lidded glass jar or ceramic container; set aside. Combine 3 cups water, rice vinegar, red wine vinegar, sugar, salt, ginger, peppercorns, and crushed red pepper in a medium saucepan. Bring to a simmer over medium-high, stirring occasionally to dissolve sugar and salt. Remove from heat; let cool to room temperature, about 1 hour. Pour mixture through a fine wire-mesh strainer into a bowl; discard solids. Pour strained liquid over chicory mixture in jar; cover with lid, and seal. Let stand at room temperature about 1 hour. Chill at least 8 hours or overnight or up to 1 week.
Make the tuna salad
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Stir together 1/3 cup chopped pickled chicories, 1 teaspoon brine from pickled chicories, tuna, mayonnaise, dill, salt, and pepper in a medium bowl until combined.
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Preheat oven to broil with rack 6 inches from heat source. Brush 1 side of each bread slice with oil; arrange bread slices in an even layer, oiled sides up, on a rimmed baking sheet. Broil in preheated oven until toasted, about 3 minutes. Remove from oven; flip bread over. Top each slice with 2 cheese slices. Return to oven; broil until cheese is melted and beginning to brown, 2 to 3 minutes. Remove from oven.
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Divide tuna salad evenly between 2 toast slices, spreading to edges. Top evenly with 1 tablespoon chopped pickled chicories, and cover with remaining 2 toast slices. Serve immediately.
Make Ahead
Pickled chicories can be made up to 1 week ahead and stored in an airtight container in refrigerator.