Grilled Tuna Salad Sandwiches with Lemon-Habanero Mayonnaise and Watercress (Bobby Flay) |
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Prep Time: 30 Minutes Cook Time: 14 Minutes |
Ready In: 44 Minutes Servings: 4 |
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Ingredients:
3 cups fresh lemon juice |
1/2 to 1 whole habanero chile, chopped (only use the whole if you like it hot) |
1 teaspoon grated lemon zest |
1 cup best-quality mayonnaise |
salt and freshly ground pepper |
1 small red onion, finely diced |
1 large stalk celery, finely diced |
2 tablespoons chopped fresh flat-leaf parsley |
4 (8-ounce) tuna steaks |
olive oil |
8 slices hearty bread (italian, french, ciabatta, or country white) |
watercress |
Directions:
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.
2. Place lemon syrup, habanero, lemon zest, and mayonnaise 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 the grill and let rest 5 minutes before cutting into small dice or flaking with a fork. Add the flaked tuna to the mayonnaise mixture and gently mix until combined. Divide the tuna salad among 4 slices of bread. Top the salad with a few sprigs of watercress and top with the remaining bread.
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