Grilled Tuna Salad Sandwiches With Lemon Habanero Mayonnaise And Watercress Recipes

GRILLED TUNA SALAD SANDWICHES WITH LEMON-HABANERO MAYO

Steps:

• Heat grill to high.
• Place lemon juice in a small saucepan and bring to a boil (you can do this on the grill if you like). Cook until juice has reduced to 1/2 cup. Remove from heat and let cool slightly.
• Place lemon syrup, habanero, lemon zest, and mayo in a blender and blend until smooth.
• Season with salt and pepper to taste, and transfer to a large bowl.
• Add onions, celery, and parsley to mayo mixture, stir to combine and set aside.
• Brush tuna steaks with olive oil and season with salt and pepper on both sides.
• Grill for 3 min per side or slightly charred and cooked to medium doneness. Remove from grill and let rest for 5 minute before cutting.
• Cut tuna into small dice or flake with a fork. Add the tuna to the may mixture and gently mix until combined.
• Divide the tuna salad among 4 slices of bread. Top with a few sprigs of watercress and the remaining bread slices.

GRILLED TUSCAN TUNA SALAD

Steps:

• For the tuna: Remove the tuna from the refrigerator 20 minutes before grilling. Heat a charcoal or gas grill to high for direct grilling. Mix together the fennel, salt and pepper in a small bowl.
• Brush the tuna with canola oil on both sides and sprinkle with the spice mixture. Grill until charred on both sides and cooked to medium doneness, about 5 minutes per side. Remove and let rest for 5 minutes. Cut into medium dice.
• For the salad dressing: Whisk together the lemon juice, vinegar, mustard, rosemary, anchovies and garlic in a small bowl and season with salt and pepper. Slowly pour in the olive oil while whisking, until it all emulsifies. For a sweeter and thicker texture, whisk in a teaspoon of honey at a time, until desired taste and consistency is reached.
• For the salad: Combine the beans, olives, fennel, onion and tuna in a large bowl. Add the dressing and gently toss to coat. Add the greens, basil and parsley , season with salt and pepper, and toss again.
• For serving: Mound the salad on a platter and sprinkle the remaining lemon juice over the top.