Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Thursday, May 14, 2015

Grilled-Tuna Salad Sandwiches with Lemon-Herb Dressing

Tuna from a can or jar can make quick, tasty, and nutritious dishes, but when you want an extra-special tuna sandwich, take the fish to the grill. A fresh tuna steak lightly charred over an open flame develops that wonderfully smoky grilled flavor in very little time—but brings very big taste to every bite.

Keep the dressing light and fresh too—a little creamy, a little citrusy, and highlighted with fresh herbs. You want just enough to coat the tuna and complement it—not smother it.

Tip: Hollowing out the centers of the baguettes makes nice, little “boat” cavities to stuff with the tuna salad. And it means eating less bread.

Hollowed-Out Centers

Serves 2

  • 1 8-oz tuna steak, about 1-inch thick
  • olive oil, for rubbing, plus 1 tbsp
  • sea salt
  • freshly ground black pepper
  • 1 small garlic clove, smashed and peeled
  • 2 tbsp light mayonnaise
  • 1 tsp fresh lemon juice
  • 1/2 tsp finely chopped lemon zest
  • 1/2 tsp Dijon mustard
  • 1 tbsp finely chopped fresh herbs, such as chives, cilantro, and parsley
  • 2 scallions, thinly sliced
  • 2 tbsp finely chopped seedless cucumber
  • 2 6-inch (“demi”) baguettes, centers hollowed out, lightly toasted
  • small tomato slices, for serving
Tuna Steak
Lemon Zest
Chopped Ingredients
  1. Light a grill for medium-high heat.
  2. Rub the tuna steaks with olive oil and season with salt and pepper. Grill until lightly charred and just cooked through but still opaque in the middle, about 3 minutes per side. Transfer to a plate and let cool. Break into bite-sized chunks.
Seasoned Tuna Ready to Grill
Beginning to Grill 
Grilled Tuna
Chunked Tuna
  1. Place the garlic clove on a cutting board and sprinkle with salt. Finely chop the garlic and salt together and place in a bowl.
  2. Stir in the mayonnaise, lemon juice, lemon zest, and mustard and season with black pepper. Slowly whisk in 1 tablespoon olive oil until combined.
  3. Add the fresh herbs, scallions, cucumber, and chunked tuna and stir lightly until just combined. Cover and refrigerate 1 hour.
  4. Divide the tuna salad on the bottom halves of the rolls and top with tomato slices. 
Chop Garlic and Salt Together
Ready to Whisk 
Oil Added
Ready for Dressing
Fill Bottom Halves with Salad

Close, cut each in half, and serve.

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