Carla Hall made this seared tuna sandwich on The Chew and I promptly went to the store for the ingredients. Very rarely do I run out to the store for ingredients to make a meal because I make weekly meal plans and prefer keeping my grocery visits to a minimum. However on this particular week I had purchased a bag of hoagie rolls to make turkey meatball subs and then no other plans for the sub rolls. I knew that this recipe would be perfect for a second meal with the rolls while they were still somewhat fresh.
Carla Hall's Grilled Tuna Steak Sandwich with Ginger Lime Slaw from The Chew
Skill level: easy | Time: 30 min | Servings: 4
Ingredients
1 lb Ahi Tuna Steak
Salt
Freshly Cracked Black Pepper
4 Pumpernickel Buns
Vegetable Oil
Cilantro (to serve)
For Spicy Pickled Red Onions1/2 cup Rice Vinegar
1 teaspoon Black Peppercorns
1 teaspoon Chili Flake
1/2 teaspoon Salt
1/2 teaspoon Sugar
1 large Red Onion (thinly sliced)
For Ginger Lime Slaw1/2 cup Mayonnaise
1 tablespoon Freshly Grated Ginger
1 Lime; zest & juice
Salt
Freshly Cracked Black Pepper
2 cups Romaine Lettuce (thinly sliced)
1/3 cup Roasted Peanuts (lightly chopped)
Directions
Preheat a grill or grill pan to medium-high.
For Spicy Pickled Onion:
Stir together the ingredients, excluding the onions, in a medium bowl. Once the sugar and salt have dissolved, add the onions and toss to coat in the vinegar. Allow to sit for 15 minutes, stirring occasionally. Use a fork to remove onions from the liquid when ready to serve.
Stir together the ingredients, excluding the onions, in a medium bowl. Once the sugar and salt have dissolved, add the onions and toss to coat in the vinegar. Allow to sit for 15 minutes, stirring occasionally. Use a fork to remove onions from the liquid when ready to serve.
For Ginger Lime Slaw:
In a large bowl, whisk together the mayonnaise, ginger, lime zest and juice, seasoning with salt and pepper. Add romaine and peanuts, then toss to coat. Store covered in the fridge until ready to serve.
Season the tuna liberally with salt and pepper. Lightly oil the fish and place on the hot grill pan. Cook for 2 minutes per side for rare steak. Remove steak from grill and slice thinly against the grain.
To serve, place Ginger Lime Slaw on bottom of bun, top with thinly sliced tuna, Spicy Pickled Onions, cilantro and finish with top bun.
The components of the sandwich really went together well and created a burst of yummy goodness in your mouth. Patrick and I both thought this was delicious and will put this into our dinner rotation! Since this was a Friday night I splurged a little and served it with salt and vinegar kettle chips.
In a large bowl, whisk together the mayonnaise, ginger, lime zest and juice, seasoning with salt and pepper. Add romaine and peanuts, then toss to coat. Store covered in the fridge until ready to serve.
Season the tuna liberally with salt and pepper. Lightly oil the fish and place on the hot grill pan. Cook for 2 minutes per side for rare steak. Remove steak from grill and slice thinly against the grain.
To serve, place Ginger Lime Slaw on bottom of bun, top with thinly sliced tuna, Spicy Pickled Onions, cilantro and finish with top bun.
The components of the sandwich really went together well and created a burst of yummy goodness in your mouth. Patrick and I both thought this was delicious and will put this into our dinner rotation! Since this was a Friday night I splurged a little and served it with salt and vinegar kettle chips.
Sounds so good!
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