Deconstructed Tuna Salad Sandwich
From keni 15 years ago
- 30 minutes to make
- Serves 6
I wanted some of the traditional, and not so traditional flavors of a classic tuna salad to compliment some wonderful tuna steaks I found. So, with the input of some fellow foodies, this is what I came up with, and, it turned out even better than I'd hoped!
Ingredients
For Tuna
- 3lbs fresh tuna steaks(6) set out 30 minutes prior to cooking shopping list
- about 1/2 cup of blackening seasoning or a mix to include: paprika, salt, pepper, cayenne, garlic and onion powders and oregano or Mexican oregano shopping list
- 2t Old Bay seasoning shopping list
- 1T sesame seeds shopping list
- olive oil shopping list
- 6 ciabatta rolls, halved and lightly toasted shopping list
- 3 eggs, hard boiled and sliced shopping list
For Cucumber Relish
- 1 medium cucumber, diced shopping list
- 3 green onions, sliced shopping list
- 1 medium green apple, diced shopping list
- 1T dried dill weed shopping list
- 1t celery powder shopping list
- juice from 1/2 lemon(may need an extra squeeze or two from the other half, too!) shopping list
- 1T quality olive oil shopping list
- 2T pine nuts(optional) shopping list
- kosher or sea salt and fresh ground pepper shopping list
For Spinach Chiffonade Mayo
- 1/2 cup Mayonnaise(sub that...other....stuff...if you must ;) shopping list
- 2t Dijon shopping list
- 1/4 cup whole baby spinach leaves, cut in chiffonade ribbons shopping list
- kosher or sea salt and fresh ground black pepper shopping list
- about 1/2t lemon juice shopping list
How to make it
For Cucumber Relish
- Combine all ingredients EXCEPT pine nuts.
- Toss to mix and set aside to rest, in fridge. See Photo
- Add pine nuts just before serving
For Spinach Chiffonade Mayo
- Combine all ingredients and let rest while preparing tuna See Photo
For Tuna
- Mix together all spices and sesame seeds for coating the fish.
- Heat about 1T oil per piece of tuna you are cooking at once(I do only 2)in medium, heavy skillet(I used cast iron) over medium high heat until just at smoking point.
- Lightly coat both sides of each piece with seasoning blend.
- Place in hot skillet and let sear, without moving, for about 2-3 minutes, flip and do the same on the other side. See Photo
- Repeat with remaining steaks, letting the others rest in between.(you want each piece to rest about 5 minutes before plating) See Photo
To Build Sandwich
- Lightly oil each bottom roll.
- Top with tuna steak, then sliced hard boiled egg, then spoon on a couple T of relish
- Spread top of each roll with spinach chiffonade mayo
Reviews & Comments 7
-
All Comments
-
Your Comments