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Recipe Detail Page
Lemony Tuna Sandwiches with Dilled Chèvre & Avocado and Marinated Vegetables
Summer 2011
Fresh tuna is very different in both taste and texture from familiar canned tuna and is best grilled medium-rare to medium, like a beef steak. Four small salmon fillet pieces make a very good alternative; however, choose skin-on fillets for easy barbecuing (see TIP). Creamy chèvre can be replaced by cream cheese if a very mild flavour is desired.
4 generous servings
MARINATED VEGETABLES
6 cups (1.5 L) bite-size vegetables
such as sliced carrots and sweet red pepper, cauliflower and broccoli florets, quartered mushrooms and green beans
⅓ cup (80 mL) white wine vinegar
2 tbsp (30 mL) water
1 shallot, minced
1 tbsp (15 mL) granulated sugar
½ tsp (2 mL) salt
¼ tsp (1 mL) freshly ground black pepper
¼ cup (60 mL) olive oil
¼ cup (60 mL) chopped fresh dill
SANDWICHES
1 lemon, zest and juice, divided
4 oz (125 g) creamy chèvre
2 tsp (10 mL) finely chopped fresh dill
2 tbsp (30 mL) olive oil
Pinch of chili flakes
Grindings of sea salt and black pepper
2 tuna steaks, each about 8 oz (250 g)
4 ciabatta rolls
1 ripe avocado, sliced
1 to 2 ripe tomatoes, sliced
1½ to 2 cups (375 to 500 mL) shredded romaine lettuce
1 Cut vegetables in various shapes, keeping size to that of a bite or two. Keep hard vegetables such as carrots, cauliflower and green beans separate.
2 Combine vinegar, water, shallot, sugar and salt in a medium saucepan. Bring to a boil over high heat. Add carrot and cauliflower; cover and cook for a minute. Add green beans; cover and cook for a minute more. Take off heat. Stir in black pepper.
3 Pour hot mixture, including liquid, over peppers, broccoli and mushrooms in a large mixing bowl. Drizzle with oil; toss. When cool, add dill; toss again. Salad keeps well at room temperature for a couple of hours. Or cover and refrigerate until needed, up to 2 days.
4 An hour or 2 before grilling, measure ½ tsp (2 mL) zest into a small bowl containing chèvre. Add dill; thoroughly mix. Cover and refrigerate until needed.
5 Combine 3 to 4 tbsp (45 to 60 mL) lemon juice, remaining zest, oil, chili flakes, salt and black pepper in a plastic bag. Add tuna; seal and massage bag so tuna fillets are coated with mixture. Refrigerate for an hour, 2 at the most.
6 When ready to serve sandwiches, preheat barbecue on high.
7 Cut buns and spread bottom with chèvre mixture. Arrange avocado slices on top of cheese. Lightly grind some salt over avocado.
8 Grill tuna on very hot grill for 2 minutes; rotate 45 degrees for another 2 minutes to make grill marks. Turn and repeat timing and grill marks. Use a fork to separate tuna flesh to check for doneness. It should be pink in centre for best flavour. Add a few minutes of grilling time if more well-done is desired. 9 Slice tuna diagonally into 4 or 5 slices per steak. Divide among buns. Top with tomato slices and a mound of lettuce. Serve with marinated vegetables.
TIP If using salmon as a substitute, oil flesh-side of salmon; grill this side first. Then turn skin-side down. When salmon is done to your liking, use a metal spatula to slide between salmon flesh and skin, leaving skin behind (usually stuck to grill).
4 generous servings
