Tuna Sandwich

Forget everything you think you know about tuna sandwiches!

This isn't just lunch; it's a culinary adventure designed to transform a humble can of tuna into a delectable, crave-worthy experience.

Prepare to unlock the secrets to the perfect tuna sandwich – say goodbye to dryness and hello to flavor!

Ingredients

Let's talk about the stuff we need to make this awesome tuna! First, grab two tuna steaks—aim for 6.5 to 7 ounces each, about an inch thick. Why? 'Cause thicker steaks are easier to sear without overcooking the inside, nobody wants that!

Next, we're gonna need a teaspoon of olive oil. Don't skimp, but also, don't drown it – just a light coating. Then, a quarter teaspoon of sea salt – regular salt works, too, but sea salt just sounds fancier, right?! Finish it off with an eighth teaspoon of black pepper, if you like a little kick.

For cooking, add two more teaspoons of olive oil, or use an oil spray — whichever you prefer. Finally, optional, but highly recommended – a pat of butter, or a sauce, or both. Life's too short to eat bland food, ya know?!

Instructions

Now that we've gathered all our ingredients–including that maybe-not-so-secret pat of butter–we can start cooking this tuna! First, I prepare a resting tray–I place a rack on a tray.

Next, let's oil and season that tuna. I drizzle 1/2 tsp of the oil over the tuna–smear it, then sprinkle 1/8 tsp of the salt and pepper. Flip and repeat!

Heat a skillet–preferably with grill lines–over high heat until smoking hot because the hotter, the better! If your skillet isn't seasoned, brush it with oil. I cook each steak 45 seconds.

Rotate the steak 45 degrees, and continue cooking 45 seconds. I flip the tuna carefully, then cook for 1 minute–or until the center reads 118°F.

Finally, I remove the tuna onto a rack to rest for five minutes. It'll cool–which is desirable!

Serving Suggestions

Think outside the box! You could go Mexican with a bright salsa or even whip up a vibrant Salsa Verde. Pesto's awesome, too — just don't overdo it; it's strong stuff. Chimichurri Sauce? Total winner. That South American parsley-garlic-olive oil sauce is fantastic. For a Mediterranean flair, try adding a mix similar to an Antipasto Chickpea Salad with fresh herbs.

Or, if you're feeling Japanese, my Tuna Poke Bowl's ginger sauce works wonders. A simple lemon vinaigrette is always a smart choice, too. You can even warm it up a bit if you're feeling fancy. Seriously, any vinaigrette is a natural with fish!

Recipe Notes

Regarding recipe notes, I've got some key things to share, especially about the tuna itself! When you're buying tuna, remember it's usually steaks, not those thin, wimpy fillets – and they're skinless and boneless. Get a meat thermometer, trust me! Tuna goes from rare to "oops, I overcooked it" super fast.

Now, about size and cooking – I use 6.5-7oz steaks, about an inch thick. If yours are different, adjust the cook time! Speaking of serving, the Sauce Vierge is divine, but hey, get creative! Mexican salsa? Yes! Pesto? Sure, but go easy – that stuff's potent! Using different types of bread can also enhance your tuna sandwich.

Don't skip the rack on the tray – it stops the tuna from cooking *after* you take it off the heat. And please, heat your pan without oil first! Seriously, you will thank me for these tips!