| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Dujour10 |
1 |
servings |
INGREDIENTS
| 1 |
|
Center-cut; (6-ounce) Ahi tuna |
|
|
; fillet, 3/4-inch |
|
|
; thick |
| 1 |
tb |
Olive oil |
| 1/4 |
ts |
Chopped garlic |
|
|
Salt and pepper |
| 2 |
|
Thick slices Challah or egg bread |
| 1 |
ts |
Mayonnaise |
| 1/4 |
c |
Pickled ginger |
| 1/4 |
bn |
Watercress |
INSTRUCTIONS
Preheat grill, preferably charcoal, or use stove top grill. Brush tuna
fillet with olive oil and garlic. Grill one minute per side. The
outside should be charred and inside should remain very rare and
cold. Season to taste with salt and pepper. Grill bread for 20
seconds per side until lightly toasted. Brush bread with mayonnaise.
Assemble sandwich, topping tuna with pickled ginger and watercress.
Yield: 1 sandwich
Busted and entered for you by: Bill Webster
CHEF DU JOUR SHOW #DJ9082 LARRY NICOLA
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