Finally, you can actually look a tuna sandwich recipe in the eye and say, Yes, I'd like to serve you to my guests. And if they're lucky, you'll grill fresh ahi tuna, the best.
There is a side effect to tuna
sandwiches in this league, however: You'll never be able to face a can
of tuna again.
8 5-ounce tuna steaks, preferably Ahi tuna
1/3 cup olive oil
3 tablespoons fresh lemon juice, divided
2 tablespoons minced fresh ginger
1 1/2 cups mayonnaise
1 tablespoon soy sauce
2 teaspoons sugar
2-3 teaspoons wasabi paste, to taste
Salt and pepper
16 slices sourdough bread, lightly toasted, or quality sandwich roll of your choice
Fresh spinach leaves, stems trimmed (optional)
If you're using a charcoal grill, this would be a good time to light the coals, if you haven't already.
1. Place the tuna steaks in a shallow dish, in a single layer. Combine the olive oil, 2 tablespoons of the lemon juice, and ginger, and pour it over the tuna steaks. Let them marinate for about 30 minutes, but no more, turning the tuna once.
2. In the meantime, prepare the Wasabi Mayo and set it aside: Whisk together the mayonnaise, soy sauce, sugar, and wasabi paste, which you can find in the Asian section of your super market.
3. Remove the tuna steaks from the marinade, reserving the marinade for basting, and season them with salt and pepper to taste. Grill the fish over medium-hot heat for 7 to 10 minutes, turning and basting them two or three times.
4. Spread the insides of the bread with Wasabi Mayo, place several spinach leaves on the bottom pieces, top with the grilled tuna steaks, cover with the top bread pieces, and serve.
Makes 8 hearty sandwiches.