Gourmet Tuna Steak Sandwich

Fresh, pan-fried tuna steak with basil & garlic dressing, caper & gherkin mayonnaise, served with medium-soft egg, garlic chives & pea shoots, on a lightly toasted sourdough baguette. photo 10

You’ll need:

1 small-medium tuna steak

A piece of sourdough baguette

1 medium-soft boiled egg, slightly runny yolk

Pea shoots (small handful)

Garlic chives (sprinkle)

Special mayo:

1 tablespoon mayonnaise

1 gherkin finely chopped

1 teaspoon finely chopped capers

Basil dressing:

Small handful of basil

1 clove crushed garlic Olive oil (around 100ml)

1) To make the basil dressing, in a blender whizz together the basil, garlic and enough olive oil to make a thick dressing (thinner than pesto but thicker than vinaigrette). NB: This will make more than you need – see the bottom of this post for how you can use this in other meals.

2) For the mayonnaise, add chopped gherkin and capers and stir into shop-bought mayo. Set to one side.

3) In a saucepan of boiling water, simmer one egg for 4 minutes (this will ensure a medium soft egg, just slightly yolky in the middle).

4) While the sourdough baguette is being lightly toasted under the grill, pan fry the tuna steak with a little bit of olive oil, sea salt and pepper for 2 minutes each side. If you like your tuna a little pink in the middle, make sure it’s very fresh, and cook for 1 minutes each side. My piece was quite thick so I gave it 2 minutes each side – it wasn’t pink, only just cooked.

5) Remove the egg from the water and stand while you assemble your sandwich

6) Spread a thick layer of the mayonnaise mixture on the bottom half of the baguette. Place the tuna steak on the bottom half and then drizzle a generous teaspoon of the basil dressing on the tuna.

7) Peel the egg and cut into quarters. On the top half of the baguette, place some pea shoots and half of the egg. On top of the egg garnish with the garlic chives. photo 9

TIP: Morrisons and Sainsbury’s both stock pea shoots. I discovered that Morrisons has also started to list Garlic Chives – these are beautiful. A really lovely soft garlicky garnish to salads, baked potatoes, soups, sandwiches, risotto, you name it – it pretty much works with anything.

Basil Dressing: The above basil dressing makes around half a cup full, so feel free to adjust the quantities to make a smaller batch. For other ways to use your leftover mixture: drizzle over grilled goat’s cheese, roasted vegetables, other grilled or pan-fried fish dishes and salads; mix with mayonnaise to make a basil and garlic mayo; stir into pasta, as a base for bruschettas or as a filling or spread in sandwiches.

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