Grilled Tuna Sandwich
This is another recipe that answers the question, "What do I do with leftover tuna?" It's also a good summer time meal, since you don't have to use the stove or the oven. And it also has the benefit of being deliciously yummy.
Ingredients:
Balsamic Spread:
1 head roasted garlic*
1 tbsp dijon mustard
8 tbsp olive oil
4 tbsp balsamic vinegar
salt
pepper
Sandwich:
2 sandwich rolls**
2 ounces goat cheese
6 ounces grilled tuna steak, sliced
thinly sliced red bell pepper
Thinly sliced tomato
thinly sliced purple onion
Preparation:
In a blender, puree the garlic cloves and mustard. Slowly drizzle in the olive oil while blending. Add Balsamic and salt and pepper to taste. If you are feeling kicky, add a tablespoon or two of lime juice. You should have fairly thick sandwich spread. You will have a lot more spread than you need for two sandwiches, but if you try to make only what you will need, you will never get it out of the blender. The spread will keep well in the refrigerator for a week or so.
To make the sandwiches, split the rolls in half and toast if you like. Spread the top halves with 1 ounce goat cheese each. Spread the bottom halves with a tablespoon or so of the balsamic spread. Layer on tuna, onion, bell pepper, and tomatoes. Cover with top half of bun. Cut in half and serve.
This sandwich is good served with some julienned jicama sprinkled with lime juice and salt.
Cook's Notes: *I have discovered you can "roast" garlic in the microwave. Not as good, but it sure beats having the oven on for an hour. Cut the bottom off the head and drizzle with olive oil. Sprinkle with salt and pepper. Put in the microwave on high for 1 minute. Turn over, and cook for another minute. Experiment with your microwave to find out what works best. You may want to have a couple extra heads of garlic on hand the first time you try. Garlic done in the microwave will not develop the same color as garlic done in the oven. If you keep cooking it trying to get the roasted color, you will only get dried, hard, garlic pellets. Trust me, I know.
**You can use any type of roll you want: bolillo, telera, ciabatta, mini baguette...whatever. Just, for the love of god, don't use white sliced bread!
serves: 2
prep time: 10 minutes
This recipe courtesy of www.mexscape.net