New take on the old fashioned tuna sandwich
I received an offer from Groupon for a George Foreman grill for $54 including shipping. I've often heard people raving about their GF Grills so I decided to take the plunge. The first thing I cooked? Well, a tuna sandwich of course!
Brioche roll gets a grilling
This sandwich combines cold and warm ingredients which worked out nicely. First I grilled a brioche roll. I only toasted the inside until I got the grill marks - it took less than a minute - you have to keep your eye on it as it can burn fast.
Grilled cherry tomatoes
Next I grilled sliced cherry tomatoes. This really intensified the flavor of the tomatoes. I also think it's important to use a really high quality tuna. I buy Cento tuna packed in oil. Cento was named the best canned tuna by Food & Wine Magazine. I used to buy Bumble Bee and only packed in water. But I noticed each can I bought had increasingly mushy tuna. I bought it packed in water to save on calories and fat. But, olive oil is considered a "good" fat and the flavor of the oil with the Cento brand is exquisite. I just put the tuna with the oil in a small bowl, add about a tablespoon of champagne vinegar and a pinch of salt and pepper. Cento is a bit more expensive - a small can is $1.89 but it's worth the extra pennies.
I assembled the sandwich with salad greens, the tuna mixture, the grilled tomatoes and banana peppers - which are sweet and mild. I buy them in a jar. They add a nice kick to the sandwich.
I'll be posting more traditional meals to cook on a grill. But if you have one of these you should give the tuna sandwich a try - it's really delicious and takes no time at all to prepare.
1 three ounce can of Cento tuna (Genova is also a good brand)
1/2 cup cherry or grape tomatoes, sliced in half
1 tbspn champagne vinegar
1 tspn anchovy oil (optional)
1/8 cup banana peppers
1/4 cup salad greens or arugula
Salt & pepper to taste
Cut the roll in half length-wise (don't cut it entirely in half - leave room so the roll holds together
Mix the tuna with the oil from the can with the champagne vinegar. Just gently mix with a fork until blended - try not to mince the tuna. Add the anchovy oil; salt and pepper to taste.
You may need to add extra virgin olive oil to the tuna - each can has differing amounts of oil
Grill the roll on the inside only till the grill marks appear - less than a minute
Remove roll from the grill
Add the tomatoes to the grill and cook until charred - about 3 minutes - keep an eye on them
Remove tomatoes from grill
Assemble the sandwich and enjoy!