WEEKDAYS 1e|12c|p

Grilled Tuna Steak Sandwich with Ginger Lime Slaw

Carla Hall
Servings: 4
1 to 30 min
Part 1 of 2

Why eat beef when tuna is just as good and better for you!

  • Ingredients
  • step-by-step directions
Grilled Tuna Steak Sandwich with Ginger Lime Slaw
  • 1 lb Ahi Tuna Steak
  • Salt
  • Freshly Cracked Black Pepper
  • 4 Pumpernickel Buns
  • Vegetable Oil
  • Cilantro (to serve)
Spicy Pickled Red Onions:
  • 1/2 cup Rice Vinegar
  • 1 teaspoon Black Peppercorns
  • 1 teaspoon Chili Flake
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Sugar
  • 1 large Red Onion (thinly sliced)
Ginger Lime Slaw:
  • 1/2 cup Mayonnaise
  • 1 tablespoon Freshly Grated Ginger
  • 1 Lime; zest & juice
  • Salt
  • Freshly Cracked Black Pepper
  • 2 cups Romaine Lettuce (thinly sliced)
  • 1/3 cup Roasted Peanuts (lightly chopped)
  • Preheat a grill or grill pan to medium-high.
  • Season the tuna liberally with salt and pepper. Lightly oil the fish and place on the hot grill pan. Cook for 2 minutes per side for rare steak.
  • Remove steak from grill and slice thinly against the grain.
  • To serve, place Ginger Lime Slaw on bottom of bun, top with thinly sliced tuna, Spicy Pickled Onions, cilantro and finish with top bun.
  • For Spicy Pickled Onion:
  • Stir together the ingredients, excluding the onions, in a medium bowl. Once the sugar and salt have dissolved, add the onions and toss to coat in the vinegar. Allow to sit for 15 minutes, stirring occasionally. Use a fork to remove onions from the liquid when ready to serve.
  • For Ginger Lime Slaw:
  • In a large bowl, whisk together the mayonnaise, ginger, lime zest and juice, seasoning with salt and pepper. Add romaine and peanuts, then toss to coat. Store covered in the fridge until ready to serve.
  • Optional:

  • You can make this a steak sandwich by substituting a 1-inch thick Sirloin steak for Tuna. Grill for 2-3 minutes per side for medium-rare.

  • Helpful Tips:

  • 1. For more spice, add more Chili Flakes to pickled Onions. For less heat, add less.
    2. Let the Onions sit in the pickling liquid for 15 minutes in the refrigerator until they turn bright pink.
    3. To pick a Lime with more juice, pick a heaver lime.
    4. You can use any protein in this sandwich: Chicken, Steak, Tofu.
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