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Fresh Tuna Club

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4 ea (6-oz) fresh tuna
1 tsp sea salt
    black pepper, to taste
12 slices sourdough bread
1/4 cup softened butter
1/4 cup grated Parmesan cheese
2 tsp olive oil or canola oil
2 cups arugula
2 ea vine-ripened tomatoes, sliced
2 tbsp extra-virgin olive oil
2 tbsp balsamic vinegar
2 tbsp basil mayonnaise


Season tuna with salt and pepper.

Brush bread with softened butter and sprinkle with Parmesan.  Toast bread in oven under broiler, remove and hold warm.

Heat olive oil in non-stick skillet over medium high heat.  Place tuna in pan and sear about 2 to 3 minutes on each side.  This should produce a medium rare piece of tuna; simply increase cooking time for a different doneness.

Assemble sandwich in the following manner:  1 slice bread topped with arugula and 2 slices tomato; drizzle with small amount of extra virgin olive oil and balsamic vinegar.  top with another slice of bread.  Brush with basil mayonnaise.  Top with 2 slices tomato and piece of tuna.  top with third slice bread.

MAKE BASIL MAYONNAISE:  Combine 1 cup mayonnaise, 1/4 cup sour cream and 1 tablespoon pesto.  Season to taste with salt.  Store in refrigerator.


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08/16/2010 - Posted by | Sandwich

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