LEMON MAYONNAISE
|
6 tbsp |
Mayonnaise |
|
1 tsp |
Olive oil |
|
1 |
Lemon - you want the fine grated zest of the lemon |
|
2 tbsp |
Lemmon juice |
|
1 tsp |
Finely minced garlic |
|
2 tbsp |
Chopped fresh basil leaves |
1. Combine all the lemon mayo ingredients in a small bowl and refrigerate until needed
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TUNA MARINADE
|
2 tbsp |
Extra virgin olive oil |
|
2 tbsp |
Lemon juice |
|
2 tsp |
Finely minced garlic |
|
Salt and pepper to taste |
|
|
4 |
Yellowfin tuna steaks (about 6 oz each) |
| 8 | Slices multi grain bread, lightly toasted |
| 4 | Slices ripe tomato |
|
4 |
Leaves Boston lettuce or other delicate lettuce |
1. Combine all of the tuna marinade ingredients in a bowl.
2. Add the tuna steaks and coat them well. Leave the tuna in the marinade for up to 30 minutes, turning once.
3. Heat a grill pan on top of the stove over medium heat.
4. Drain the tuna from the marinade and cook in the grill pan for 2 to 3 minutes per side for medium rare, or until done to your liking. Do not over cook.
5. To assemble the sandwiches, spread each slice of toast with lemon mayo.
6. Top 4 slices with tuna, tomato, and lettuce leaf and cover with remaining toast.