Carin's Ultimate Tuna Sandwiches

These aren't your kid's canned tunafish sandwiches - this recipe uses grilled or broiled tuna steaks and other fine ingredients for grown-up palates. My close friend and hockey teammate Carin sent me this yummy recipe.

Ingredients
1 lb. fresh or frozen tuna steaks (thaw if using frozen)
2 to 3 Tbsp. olive oil
1/2 tsp. salt
1/4 tsp. ground black pepper
2 Tbsp. fresh lemon juice
1 small red onion, very thinly sliced
1/3 to 1/2 cup mayonnaise
3 Tbsp. dill pickle relish (or if you prefer a hot & spicy relish, use Twenty Pepper Sweet & Hot Relish)
1 tsp. finely shredded lemon zest
1 tsp. minced garlic (for added spiciness, substitute a minced clove of Twenty Pepper Garlic)
1/2 tsp. yellow mustard
4 6-inch long Italian-style or French-style rolls, or Italian flatbreads (you'll roll up the sandwiches like wraps if you use flatbread)

Brush tuna steaks generously with oil; sprinkle with salt and pepper. Cover; chill 2 hours in refrigerator. In a medium bowl combine 1 tablespoon lemon juice with 2 cups of water. Add onions and allow to soak for 15 minutes. While the onions are soaking, grease the rack of your grill, start up the grill and bring the coals to medium (or set the grill at medium if using a gas grill). Drain the onions and set aside. Remove tuna from refrigerator and place on the greased grill rack and grill (uncovered) directly over medium coals for 4 to 6 minutes per 1/2 inch thickness or until fish begins to flake easily when tested with a fork, turning once. Remove tuna from grill into a medium bowl and break into chunks with two forks. (Note: If it's too cold to grill outdoors, you can broil the tuna steaks instead.)

In a small bowl stir together the mayonnaise, relish, lemon zest, 1 tablespoon lemon juice, minced garlic, and mustard. Add this mixture to the chunked tuna and stir gently to combine. Spoon the tuna mixture onto the bottoms of the rolls (or spread onto the flatbread). Top with the onions, and the remaining roll half (or roll up the flatbreads). Serves 4.

Zestfully yours,
Gloria