Grilled Tuna Salad Sandwiches With Lemon-Habanero Mayo |
|
 |
Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
The recipe is from the wonderful Booby Flay! A fresh tuna salad sandwich just can't be beat, and I bet the Lemon-Habanero Mayo is makes this dish. I haven't tried this one yet, but DH is begging me to make it.....so we'll see ;) Ingredients:
3 cups fresh lemon juice |
1/2-1 whole habanero pepper (only use the whole thing if you like hot!!!) |
1 teaspoon lemon zest |
1 cup mayonnaise, good quality |
1 small red onion, finely diced |
1 celery, finely diced |
2 tablespoons flat leaf parsley, chopped |
1 (8 ounce) tuna steaks |
8 slices hearty bread (french, italian, ciabatta, etc.) |
watercress |
Directions:
1. Heat grill to high.
2. Place lemon juice in a small saucepan and bring to a boil (you can do this on the grill if you like). Cook until juice has reduced to 1/2 cup. Remove from heat and let cool slightly.
3. Place lemon syrup, habanero, lemon zest, and mayo in a blender and blend until smooth.
4. Season with salt and pepper to taste, and transfer to a large bowl.
5. Add onions, celery, and parsley to mayo mixture, stir to combine and set aside.
6. Brush tuna steaks with olive oil and season with salt and pepper on both sides.
7. Grill for 3 min per side or slightly charred and cooked to medium doneness. Remove from grill and let rest for 5 minute before cutting.
8. Cut tuna into small dice or flake with a fork. Add the tuna to the may mixture and gently mix until combined.
9. Divide the tuna salad among 4 slices of bread. Top with a few sprigs of watercress and the remaining bread slices.
|
|