FEASTS AND FOTOS

You are here: Home / Archives for tuna

Tuna Salad Roll

by

TunaRollFixResize

I have been making this delicious fresh tuna salad for a few years now and it just occured to me to put it into a hot dog bun.  I got the idea from lobster rolls, abundant during the summer months.  Both lobster and tuna are somewhat pricey but the tuna is easier and quicker to cook.  You don’t have to concern yourself with taking the lobster meat out of the shells.

This tuna roll is terrific as a light dinner on a hot summer evening.  You only need to stand over a flame for 2 minutes, the rest comes together quite easily.  It is also great for lunch.  If you don’t want to put it in a hot dog bun it is wonderful placed on a bed of greens.

Recipe

1 pound sushi grade tuna steak, cut one inch thick

2 tbsp olive oil, plus extra for brushing

1 large lime, zested and juiced

1 tsp wasabi powder

1 tsp soy sauce

1 tsp toasted seasame oil

5 dashes tobasco sauce

1 ripe Haas avocado

1/4 cup minced scallions

2 tbsp red onion, finely chopped

Salt & pepper

Spinach leaves

Hot dog buns (top slit), lightly toasted

Method

Brush steaks with olive oil and sprinkle with salt & pepper.  Place tuna steak in a very hot saute pan (or grill pan) and cook for only one minute on each side.  The center of the steaks should still be raw.  Set aside on a platter to cool.

In a small bowl, combine the olive oil, lime zest, wasabi, lime juice, soy sauce and hot sauce along with a dash of salt & pepper.  Add the avocados to the vinaigrette and toss to combine.

Cut the tuna into chunks and add to the vinaigrette.  Finally, add the scallions and red onions to the mixture.  Mix well.

Lightly toast the hot dog buns.  Place a layer of spinach leaves in the buns.  Pile the tuna mixture on top of the leaves.

Recipe adapted from Ina Garten.

 

Tuna Salad Roll
 
Print
Author:
Ingredients
  • 1 pound sushi grade tuna steak, cut one inch thick
  • 2 tbsp olive oil, plus extra for brushing
  • 1 large lime, zested and juiced
  • 1 tsp wasabi powder
  • 1 tsp soy sauce
  • 1 tsp toasted seasame oil
  • 5 dashes tobasco sauce
  • 1 ripe Haas avocado
  • ¼ cup minced scallions
  • 2 tbsp red onion, finely chopped
  • Salt & pepper
  • Spinach leaves
  • Hot dog buns (top slit), lightly toasted
Method
  1. Brush steaks with olive oil and sprinkle with salt & pepper.  Place tuna steak in a very hot saute pan (or grill pan) and cook for only one minute on each side.  The center of the steaks should still be raw.  Set aside on a platter to cool.
  2. In a small bowl, combine the olive oil, lime zest, wasabi, lime juice, soy sauce and hot sauce along with a dash of salt & pepper.  Add the avocados to the vinaigrette and toss to combine.
  3. Cut the tuna into chunks and add to the vinaigrette.  Finally, add the scallions and red onions to the mixture.  Mix well.
  4. Lightly toast the hot dog buns.  Place a layer of spinach leaves in the buns.  Pile the tuna mixture on top of the leaves.

Tuna Fish Sandwich

by

tuna-sandwich-long-fix

You might be thinking – who can’t make a basic tuna fish sandwich?!  Well, that’s just it, mine is anything but basic.  I jazz mine up.  My dad says it seems like alot of work for just a tuna fish sandwich.  He just slops mayo on the tuna and throws in some red onion.  Probably the reason I never really loved a tuna sandwich while growing up.  My version has three ingredients that might seem a bit odd.  The first is cilantro.  If you are one of those people that does not like cilantro, I feel bad for you.  I like it and it really works well in this.  The second is wasabi horseradish.  It provides the perfect little kick to this sandwich.  If you don’t want to mix it in with the tuna because you are frightened of it, you can just spread some on the bread like you would mayo.  The third is the avocado.  I love avocado!  If you don’t like avocado, well, I feel even worse for you than I do those that don’t like cilantro.  The avocado REALLY does something spectacular to this sandwich. Once you put it on the warm, toasted bread it starts to melt slightly and provides a terrific creamyness to the sandwich.  I really love this version and I promise, it’s not alot of work.  It’s simple.  Here’s what you do…

Recipe

1 can albacore tuna (in water) drained

2 tbsp finely chopped carrots

2 tbsp finely chopped celery

1 1/2 tbsp chopped cilantro

1 tbsp mayo (or nayonaise)

1/2 tbsp wasabi horseradish (optional)

1/2 avocado

Toasted bread

Method

Alrighty…pop the bread into the toaster.  Please pick up some really good bread.  I use sliced whole wheat, good rustic bread.  Chop the carrots and celery and put into a bowl with the tuna.  Add the chopped cilantro.  Next, add in the mayo and the wasabi horseradish.  I am not one of those people that like alot of mayo, I like just a little, to moisten things.  But if you like to drown your tuna fish, then go right ahead, who am I to judge?  Toss together to combine.  Set aside.

Slice half of the avocado into strips, lengthwise.  At this point, the bread should be just about ready.  Arrange all the slices of avocado on one of the bread slices.

I usually have one or two pieces left over, which I happily just eat with my fingers.   Spoon the tuna mixture on top of the avocado slices and top with the other piece of toast.  Voila!

 

Tuna Fish Sandwich
 
Print
Author:
Ingredients
  • 1 can albacore tuna (in water) drained
  • 2 tbsp finely chopped carrots
  • 2 tbsp finely chopped celery
  • 1½ tbsp chopped cilantro
  • 1 tbsp mayo (or nayonaise)
  • ½ tbsp wasabi horseradish (optional)
  • ½ avocado
  • Toasted bread
Method
  1. Alrighty...pop the bread into the toaster.  Chop the carrots and celery and put into a bowl with the tuna.  Add the chopped cilantro.  Next, add in the mayo and the wasabi horseradish.  Toss together to combine.  Set aside.
  2. Slice half of the avocado into strips, lengthwise. Arrange all the slices of avocado on one of the bread slices.
  3. Spoon the tuna mixture on top of the avocado slices and top with the other piece of toast.  Voila!