i’m not what you would consider a fish lover, much to the mister’s dismay. shellfish? mostly. i love shrimp, crab, lobster, scallops…basically any of those listed in the “seafood” category on this blog, but have never really gotten into fish.
tom has managed to ease me into tuna & i like the texture of it sooo much better than other fish, & while i still don’t eat a ton of it, mr. lusher’s able to get his fix every so often. but this sandwich…
…i dare say it will satisfy those of you, like me, that are on the fence about most fish, by incorporating all the big flavors of a niçoise salad, together, in between two lovely pieces of bread. it’s a little less intimidating than a single piece of fish.
& you know what? i like it.
from bobby flay’s grill it! (serves 4)
3 8oz tuna steaks
2 tablespoons olive oil
salt and freshly ground pepper
1 small red onion, halved & thinly sliced
3/4 cup grape tomatoes, halved
1 tablespoon anchovy paste
2 cloves garlic, finely chopped
2 tablespoon mayonnaise
1 tablespoon lemon zest
3 tablespoons fresh lemon juice
2 tablespoons honey
pinch of cayenne pepper
1/2 cup extra virgin olive oil
2 tablespoons capers, drained
3 tablespoons fresh basil leaves, chopped
1 crusty french baguette
1. heat the grill to high. brush both sides of the tuna steaks with olive oil & season with salt & pepper. grill for 3-4 minutes on each side, until just cooked through. leave the grill on. bring tuna inside & let rest for at least 5 minutes. take a fork & flake the tuna. place in a bowl with red onion slices & tomatoes.
2. in a separate small bowl, whisk together the anchovy paste, garlic, mayonnaise, lemon zest, lemon juice, honey, cayenne & 1/2 cup extra virgin olive oil. season with salt to taste, but just be careful, the anchovy paste add a lot of salty flavor, too. once it’s fully mixed, pour over the tuna mixture. add the capers & basil & mix gently, until well combined.
3. slice the baguette in half lengthwise. remove some of the inside of the bread, to make a nice place for your filling to settle. place on the grill, close the cover & let heat all the way through.
4. remove the bread from the grill & spread the tuna mixture evenly over the bottom half of the baguette. put the top on, press down firmly, wrap the sandwich in foil & let refrigerate for at least 30 minutes before serving. why? all the delicious dressing will flavor the tuna AND seep into that crusty bread. yum.