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.
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.
). I even have some grits in the freezer...... 
