Grilled Tuna Sandwiches

Ingredients

1 cup fresh basil leaves
1/2 cup homemade or store-bought mayonnaise
1 tablespoon fresh lemon juice
4 skinless tuna steaks (each about 5 ounces, 3/4 inch thick)
olive oil
salt and pepper
8 slices high-quality, crusty bread (1/2 inch thick)
1 clove of garlic, halved
lettuce leaves
thin slices of red onion
balsamic vinegar

Cooking Instructions

In a food processor, blend the basil leaves, mayonnaise, and lemon juice until smooth. Alternatively, you can finely mince the basil and then mix in the mayonnaise and lemon juice. Keep covered in the refrigerator until needed.

Prepare a barbecue (medium-high-heat). Rub the tuna steaks with a touch of olive oil and season with salt and pepper. Brush both sides of the bread slices generously with oil and rub with the cut side of garlic. Season with salt and pepper. Place the tuna steaks and the slices of bread on the grill. Grill, turning once during cooking, until the tuna is opaque on the outside and rare on the inside and the bread is golden (1 to 2 minutes per side for both items). If either item cooks faster than the other, simply remove it from heat while the rest continue to cook.

Quickly dress the lettuce leaves and red onion slices with a little bit of balsamic vinegar and olive oil. To assemble the sandwich, spread some of the basil mayonnaise onto 4 of the bread slices. Top each a tuna steak and some of the greens and onions. Top with the remaining slices of bread and serve.

Makes 4 sandwiches

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recipe courtesy of elliemay.com