Lunch / Dinner
Blackened Dixie Tuna Sandwiches with Celery Root Rémoulade
Everyone has a favorite sandwich. Maybe it’s a creation from late-night cravings. Maybe it’s a local restaurant favorite you can’t forget (like this blackened tuna sandwich) so you recreate it at home to indulge any night of the week.
As tuna sandwiches go this one is simple, but it has a few ingredients you probably won’t find when raiding the fridge. One is ahi tuna steaks, but they’re fairly easy to come by. You’ll find them in the freezer case or at the seafood counter. They’ll be bright cherry pink and preserved in Cryovac packaging. If you’ve never worked with tuna, it’s easy to cook. In fact, because it’s so lean, tuna is most suited to the high heat of the grill. When perfectly cooked to rare or medium-rare the flames crisp the outside in a few minutes, leaving the interior pink. Since a sandwich just isn’t complete without a tangy zip of something, try out the celery root rémoulade for a little crunch and creaminess.
FOR THE RÉMOULADE, COMBINE:
FOR THE TUNA, COMBINE:
Test Kitchen Tip
If you’re looking for brown bag options, drain one 5 oz. can tuna packed in water, then toss with 2 tsp. of the blackening spice and the rémoulade.
Preheat grill to medium-high. Brush grill grate with oil.
For the rémoulade, combine mayonnaise, bell pepper, and Dijon in a bowl. Stir in celery root, parsley, capers, and scallions; cover and chill until ready to use.
For the tuna, combine brown sugar, garlic powder, thyme, paprika, black pepper, and cayenne in a small bowl.
Brush tuna with oil and press spice mixture onto both sides.
To assemble, brush each focaccia piece with mayonnaise, and top with a lettuce leaf and a tuna steak. Divide rémoulade evenly between sandwiches; serve with Grits Fries.
% Daily Value*
Total Fat 15g 23%
Saturated Fat 2g 10%
Cholesterol 80mg 26%
Sodium 550mg 22%
Carbs 43g 14%
Fiber 3g 12%
*Percent Daily Values are based on a 2,000 calorie diet.