We are going for maximum flavor. Infusing our tuna steaks with oodles of Old Bay, lemon, and garlic before adding that distinct smoky-char from the grill. This series of recipes will make enough components for 4 sandwiches.
Ingredients
Marinated and Grilled Tuna Steaks
1lb.Tuna Steaks2 pieces
2tablespoonsextra virgin olive oil
1tablespoonlemon juice
1tablespoongarlicpeeled and minced
1tablespoonOld Bay Seasoning
The Ultimate Tuna Salad
1/2cupmayonnaise
2tablespoonsceleryminced
2tablespoonsred onionminced
1tablespoondill picklesminced
2teaspoonsdill pickle juice
2teaspoonscaper berries
2teaspoonsDijon mustard
2tablespoonsfresh parsleychopped
1lb.Marinated and grilled Tuna Steakssee above
Salt and pepper to taste
Making the Melts
4tablespoonssalted butter
8slicessourdough bread
8slicescheddar cheese
Tuna Steak Saladsee above
8slicesvine-ripened tomatoes
Instructions
Marinated and Grilled Tuna Steaks
Place tuna steaks in a large casserole dish or shallow bowl, drizzle with olive oil and lemon juice, and season with garlic and Old Bay. Gently rub the seasoning into the steaks, cover, and refrigerate for 1 hour (maximum 2 hours).
Preheat one side of a gas grill to medium-high heat or prep charcoals for a charcoal grill (once the charcoals are hot, push them over to one side of your grill).
Remove the tuna from the marinade, letting any excess marinade drip off of the steaks, and place on the “hot” side of your grill.
Sear for 1-2 minutes per side, just until grill marks form, then transfer the steaks to the side of the grill not directly over the heat source. Continue to cook until the internal temperature of your tuna steaks reaches 145°F.
Remove from the grill and set aside to rest and cool before flaking with a fork.
The Ultimate Tuna Salad
Place the mayo, celery, onion, pickles, pickle juice, capers, Dijon, and parsley in a medium-large bowl, and whisk until blended.
Add the flaked tuna steak to the bowl and gently stir to combine.
Season to taste with salt and pepper and refrigerate until ready to assemble the sandwiches (can be refrigerated for 2 days).
Making the Melts
Melt 2 tablespoons of butter in an extra large skillet over medium heat.
Place 2 slices of sourdough bread into the skillet and top each with 1 slice of cheese.
Divide, approximately, 1 to 1 1/2 cups of tuna salad between the sandwiches, top each with 2 slices of tomato, and another slice of cheese. Place another slice of bread on top and gently press down using a spatula.
Toast on each side for 3-4 minutes or until the bread golden brown and the cheese has melted.
Remove these sandwiches from the skillet (you can keep them warm in a 200°F oven) and repeat the process for the remaining ingredients. Serve toasty and warm.