Blackened Tuna and Salad Sandwich
Here is a great sandwich for lunch or for dinner.
2 tbs. Vegetable (Canola) Oil
1 lb. fresh or frozen Tuna Steak, thawed, rinsed and patted dry, cut into 4 pieces
Chef Ceaser’s Cajun Spice (See recipe in this Blog.)
1 cup Sugar
1 Hot Pepper, seeded and minced
1 tbs. Cilantro minced
½ cup light Mayonnaise
Juice of 1 Lime
1 Pickle, diced
¼ tsp. Hot Sauce (optional)
Some small inner leaves, Romaine Lettuce
1 ripe Tomato, sliced
French Bread cut in 4 pieces and then each piece cut into half
Place the tuna in a bowl and massage a drop of oil on each side of the fillet. Season with the Cajun Spice. In a separate bowl add the sugar. Dredge each fillet on each side in the sugar.
In a large skillet add 2 tablespoons of oil and heat until it just begins to smoke. Place the tuna fillet and sear for a couple of minutes on each side. Cook until the tuna fillet just begins to flake.
In a small bowl add the mayonnaise, lime juice, a little cilantro and diced pickle. Whisk to blend. If you like lightly toast the bread. Coat a little of the mayonnaise on the bread. Add some lettuce and a tomato slice or two and the tuna fillet. Serve with some chips and a fresh salad.
A special note. Whenever possible please purchase Kosher items that come from Israel especially those products that originate in Judea and the Shomron.
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