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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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My father and brother are avid fishermen who keep me supplied with fresh fish from the Pacific. I came up with this recipe that blends Louie sauce with grilled tuna, to make a very yummy sandwich Cleo Gonske, Redding, California Ingredients:
4 tuna steaks (6 ounces each) |
1/4 cup italian salad dressing |
1 teaspoon lemon-pepper seasoning |
louie sauce: |
1/4 cup mayonnaise |
1 tablespoon sweet pickle relish |
1 tablespoon ketchup |
1 tablespoon chili sauce |
1-1/2 teaspoons finely chopped onion |
1 teaspoon capers, drained |
1/2 teaspoon grated horseradish |
1/4 teaspoon worcestershire sauce |
burgers: |
4 lemon wedges |
4 hard rolls, split |
2 tablespoons butter, softened |
1 large tomato, sliced |
4 lettuce leaves |
Directions:
1. Brush tuna steaks with salad dressing; sprinkle with lemon-pepper seasoning. Let stand at room temperature for 15 minutes. Meanwhile, in a small bowl, combine the sauce ingredients; set aside.
2. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill tuna, covered, over high heat or broil 3-4 in. from the heat for 3-4 minutes on each side for medium-rare or until slightly pink in the center. Squeeze lemon over tuna.
3. Spread rolls with butter. Grill, covered, over high heat for 2-3 minutes or until toasted. Serve tuna on rolls with Louie sauce, tomato and lettuce. Yield: 4 servings.
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