This is another recipe we make on a regular basis when it’s grilling weather. Jerrad came across it when he was watching Bobby Flay’s Boy Meets Grill a few years ago. That link will take you to the original recipe. I’ve clearly taken some artistic license in my retelling.
Also, in the interest of not letting this just get added to the pile of shit I’ll never post, I’m writing this with the sandwiches in mah belly. Along with 1.75 hard ciders.
Grilled Tuna Salad Sandwiches with Lemon-Habanero Mayo & Watercress
- 3 cups fresh lemon juice
- 1/2 to 1 whole habanero chile, chopped (just use the half if you’re some kind of sissy)
- 1 tsp grated lemon zest
- 1 cup mayo
- salt & freshly ground black pepper
- 1 small red onion, diced
- 1 large stalk celery, finely diced
- 2 tbsps chopped fresh flat-leaf parsley
- 4 (8 oz) tuna steaks
- olive oil
- 8 slices hearty bread
- watercress
1. Heat grill to high. Place lemon juice in a small saucepan and bring to boil on the grates of the grill. Cook until reduced to 1/2 cup. Remove from the grill and let cool slightly. Leave grill on high heat.
Honestly, we skip this whole first step. ( Except for heating the grill, obviously.) It’s annoying, unnecessary, and makes it a little too lemony. Jerrad just uses the juice from about half a lemon.
2. Place lemon juice, habanero, lemon zest, and mayo in a blender and blend until smooth. Season with salt and pepper, to taste, and transfer to a large bowl. Add the onions, celery and parsley and set aside.
3. Brush tuna with oil and season with salt and pepper on both sides.
Grill for 3 minutes per side or until slightly charred and cooked to medium doneness.
Remove from grill and let rest 5 minutes before cutting into small diced pieces or flaking with a fork. Add the flaked tuna to the mayo mixture and gently mix until combined.
Divide the tuna salad among 4 slices of bread. Top the salad with a few sprigs of watercress (or just lettuce) and the remaining bread.
These sandwiches are so filling we usually just serve them with potato chips instead of a “real” side dish.
Huh. Look at this nice, neat recipe post with pics and everything. I think the lesson is here is that I should always be two drinks in when I write.
Freakin’ YUM!