Recipe by spatchcock
From epicurious, Bon Appétit, January 1998. This is a wonderful recipe--the mayo is bright and flavorful, and would be useful in countless other recipes. I left the tuna steaks rare inside. Really wonderful recipe :) I served this with a sweet and sour coleslaw and a fresh potato salad, and corn on the cob.
- 2 (5 -6 ounce) tuna steaks (each about 5 to 6 ounces, 3/4 inch thick)
- 2 teaspoons olive oil
- 1 tablespoon minced peeled fresh ginger
- 1 garlic clove, minced
- 4 tablespoons mayonnaise
- 1 tablespoon fresh lemon juice
- 2 large oversize sesame seed rolls, toasted
- 1 bunch arugula, stems trimmed
Directions See How It's Made
- Sprinkle tuna with salt and pepper. Heat olive oil in heavy medium skillet over medium-high heat. Add tuna to skillet and cook until brown outside and just opaque in center, about 3 minutes per side. Transfer tuna to plate.
- Add ginger and garlic to same skillet; stir 30 seconds. Scrape into small bowl. Mix in mayonnaise and lemon juice. Season with salt and pepper.
- Spread bottoms of rolls with mayonnaise mixture. Top with tuna, arugula and tops of rolls.