GRILLED TUNA SALAD SANDWICHES WITH LEMON-HABANERO MAYONNAISE AND WATERCRESS
Provided by Bobby Flay
Time 49m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat grill to high. Place lemon juice in a small saucepan and bring to boil on the grates of the grill. Cook until reduced to 1/2 cup. Remove from the grill and let cool slightly. Leave grill on high heat.
- Place lemon syrup, habanero, lemon zest, and mayonnaise in a blender and blend until smooth. Season with salt and pepper, to taste, and transfer to a large bowl. Add the onions, celery, and parsley and set aside.
- Brush tuna with oil and season with salt and pepper on both sides. Grill for 3 minutes per side or until slightly charred and cooked to medium doneness. Remove from the grill and let rest 5 minutes before cutting into small dice or flaking with a fork. Add the flaked tuna to the mayonnaise mixture and gently mix until combined. Divide the tuna salad among 4 slices of bread. Top the salad with a few sprigs of watercress and top with the remaining bread.
HABANERO SAUCE
A milder sweet-spicy habanero sauce, but can be made hotter by adding more habaneros. I chop the peppers and garlic in a mini food processor to ensure there are no large chunks in the sauce. It goes great on anything, but mostly we eat it as a dip/salsa with tortilla chips.
Provided by carrd
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Peach Salsa Recipes
Time 15m
Yield 25
Number Of Ingredients 16
Steps:
- Place the habanero peppers and garlic into a blender. Puree until the peppers are finely chopped. Add the peaches, molasses, honey, brown sugar, vinegar, mustard, paprika, salt, black pepper, cumin, coriander, ginger, allspice, and liquid smoke. Continue to puree until smooth.
Nutrition Facts : Calories 43.2 calories, Carbohydrate 10.3 g, Fat 0.4 g, Fiber 0.6 g, Protein 0.4 g, SaturatedFat 0.1 g, Sodium 249.6 mg, Sugar 8.6 g
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- Add peppers, onion, garlic, lime juice, and salt to a small blender or food processor and blend until smooth. Add water as needed until creamy and smooth - about 1/4 cup (60ml // adjust amount if altering batch size).
- Taste and adjust flavor as needed, adding more lime juice for acidity, salt for saltiness, habanero peppers for spice, or garlic for "zing."
- Store covered in the refrigerator for about 7 days, oftentimes more. Freeze leftovers in an ice cube tray and store in the freezer for individual use up to 1 month.
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