Ingredients
- For Tuna
- 3lbs fresh tuna steaks(6) set out 30 minutes prior to cooking
- about 1/2 cup of blackening seasoning or a mix to include: paprika, salt, pepper, cayenne, garlic and onion powders and oregano or Mexican oregano
- 2t Old Bay seasoning
- 1T sesame seeds
- olive oil
- 6 ciabatta rolls, halved and lightly toasted
- 3 eggs, hard boiled and sliced
- For Cucumber Relish
- 1 medium cucumber, diced
- 3 green onions, sliced
- 1 medium green apple, diced
- 1T dried dill weed
- 1t celery powder
- juice from 1/2 lemon(may need an extra squeeze or two from the other half, too!)
- 1T quality olive oil
- 2T pine nuts(optional)
- kosher or sea salt and fresh ground pepper
- For Spinach Chiffonade Mayo
- 1/2 cup Mayonnaise(sub that...other....stuff...if you must ;)
- 2t Dijon
- 1/4 cup whole baby spinach leaves, cut in chiffonade ribbons
- kosher or sea salt and fresh ground black pepper
- about 1/2t lemon juice
Description
I Wanted Some Of The Traditional, And Not So Traditional Flavors Of A Classic Tuna Salad To Compliment Some Wonderful Tuna Steaks I Found. So, With The Input Of Some Fellow Foodies, This Is What I Came Up With, And, It Turned Out Even Better Than I'd Hop
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