Review- Blackened Dixie Tuna Sandwiches - Printable Version +- Cuisine at home Forums (https://forums.cuisineathome.com) +-- Thread: Review- Blackened Dixie Tuna Sandwiches (/showthread.php?tid=124373) |
Review- Blackened Dixie Tuna Sandwiches - foodfiend - 07-18-2011 From the newest, Issue #88 I made the tuna steaks exactly as directed, except that I halved the amount of sugar and left out the mayo. A very good, very quick meal! I usually serve grilled tuna in some sort of Asian style over rice, and this was a welcome change. Both DH and I gave it a 9. Blackened Dixie Tuna Sandwiches 2 tsp brown sugar 1 tsp each garlic powder, dried thyme, paprika, black pepper 1/2 tsp cayenne pepper 2 ahi tuna steaks (4-6 oz each) olive oil mini focaccia roll, split mayo lettuce Preheat grill to medium-high Brush grate with olive oil Combine the brown sugar and garlic powder through cayenne in a small bowl. Brush tuna with olive oil and press spice mixture firmly into each side. Grill tuna, covered, about 2 minutes per side for rare of 3 minutes per side for medium-rare. Brush cut sides of focaccia with olive oil and grill, face side down, for 1-2 minutes to toast. Assemble: brush each foccacia piece with mayo, top with a lettuce leaf and a tuna steak. There was also a recipe for a celery root remoulade, but not having any celery root, I just put together a similar sauce using yogurt, mayo, wasabi powder, dijon mustard, garlic powder, cayenne, and s&p. No photo. I sliced the focaccia unevenly and the tuna steak kept sliding off. Re: Review- Blackened Dixie Tuna Sandwiches - Gourmet_Mom - 07-19-2011 Good to know, Vicci! And GREAT to see you on! I STILL haven't tried MR tuna. And that's funny, cause I can get it fresh out of the ocean. I guess I need to get Buck to bring me some, and then it will be okay....right? Does the type of tuna make a difference? Re: Review- Blackened Dixie Tuna Sandwiches - cjs - 07-19-2011 Oh my, I could get in trouble with this one. Hmmm, might be a way to use up the Comeback sauce that goes with the burgers on the next page (tonight's dinner ). I even have some grits in the freezer...... Psssst... Lorraine - remember the fiasco of Roy driving all over Colorado looking for celery root for the fund raising dinner??????? I don't mention that item to him anymore. Re: Review- Blackened Dixie Tuna Sandwiches - farnfam - 07-19-2011 This sounds great Vicci! Daph, I know you're hesitant about the medium rare tuna. Remember when I was worried about making the lox? Well, I read somewhere that if the salmon, or tuna in this case, is frozen over nite it takes care of "things". I was glad to see this cuz with the lox recipe you don't cook it at all, not even MR Re: Review- Blackened Dixie Tuna Sandwiches - Gourmet_Mom - 07-19-2011 Wow! That's good to know, Cis! I didn't hesitate with the salmon, because I figured the "cure" would "take care of things". But with the tuna, it's different. The freezing idea is great to know! Thanks! Re: Review- Blackened Dixie Tuna Sandwiches - DFen911 - 07-19-2011 Someday I'll live in a place where I can seafood I don't fear Re: Review- Blackened Dixie Tuna Sandwiches - cjs - 07-19-2011 won't be long now, Denise, but then, who's counting...... Re: Review- Blackened Dixie Tuna Sandwiches - Lorraine - 07-19-2011 I remember it well, Jean. Re: Review- Blackened Dixie Tuna Sandwiches - Mare749 - 07-19-2011 Quote: Jean, you're too funny! I like my tuna seared on both sides, but rare in the middle. Never had a problem with it yet. Re: Review- Blackened Dixie Tuna Sandwiches - foodfiend - 07-19-2011 I will eat MR or even rare tuna, but DH likes his cooked through. I take his off the grill after mine, when it's still pink, and let it rest for a while (if he cooked it the poor little tuna would taste like leather). |