I had some seriously delicious tuna salad sandwiches for dinner last night. I just had to share the recipe with you all. Now, it may not be the best recipe for those on a diet, but if you’re not watching your weight but still want a semi-healthy, summery meal, keep reading.
Caution: this one has some serious zip, so don’t eat if you’re opposed to the tang of lemon or the heat of habanero!
Taken from the Food Network’s website. It was featured on Boy Meets Grill with Bobby Flay.
Grilled Tuna Salad Sandwiches with Lemon-Habanero Mayonnaise and Watercress
3 cups fresh lemon juice
1/2 to 1 whole habanero chile, stemmed and chopped
(only use the whole, with seeds, if you like it hot)
1 teaspoon grated lemon zest
1 cup best-quality mayonnaise
Salt and freshly ground black 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
8 slices hearty bread (Italian, French, ciabatta, or country white)
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.
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.
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.
Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 26 minutes
Inactive Prep Time: 5 minutes
Ease of preparation: easy
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