Fishin’ For A Sandwich

The other day, some of the guys at exercise were teasing Vern Straus about his choice for breakfast.

It seems Vern likes to have a fish sandwich every once in a while when he and his buddies head out to the truck stop after pumping a few weights on Friday mornings.

I’ve never thought about having a fish sandwich for breakfast, but they do pique my interest every once in while, especially if we have some leftover walleye or panfish filets. Warmed up on a bun or a couple of slices of homemade bread and slathered with some tartar sauce, they make an excellent lunch. (I hear the crappie bite is on over at Maple Lake near Mentor, Minn.)

I realize that not everyone is an angler, so having freshly caught fish isn’t an option. But these days, you needn’t look any farther than your local supermarket for some nice filets. You can find just about anything you want.

Since fish fits nicely into spring menus (we already have had salmon several times), I’ve been looking over the selections quite a bit lately. What’s caught my eye most recently have been the tuna filets. I really enjoy tuna on on the Foreman Grill and have been looking for some new recipes.

And it appears that I’m in luck. The tuna club recipe I discovered today looks like a keeper. The sandwich is made with sourdough bread, which is a favorite of mine. But what really sold me on the recipe was the basil mayonnaise, which contains pesto and sour cream.

I might even try it for breakfast.

Fresh Tuna Club
4 6-ounce portions fresh tuna
1 teaspoon sea salt
Black pepper, to taste
12 slices sourdough bread
¼ cup softened butter
¼ cup grated Parmesan cheese
2 teaspoons pure olive oil or canola oil
2 cups arugula
2 vine-ripened tomatoes, sliced
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons basil mayonnaise (see recipe below)
Season tuna with salt and pepper. Brush bread with softened butter and sprinkle with Parmesan. Toast bread in oven under broiler, remove and hold warm. Heat olive oil in non-stick skillet over medium high heat. Place tuna in pan and sear about 2 to 3 minutes on each side. This should produce a medium rare piece of tuna; simply increase cooking time for a different doneness. Assemble sandwich in the following manner: 1 slice bread topped with arugula and two slices tomato; drizzle with small amount of extra virgin olive oil and balsamic vinegar. Top with another slice of bread. Brush with basil mayonnaise. Top with two slices tomato and piece of tuna. Top with third slice bread.
To make basil mayonnaise: Combine 1 cup mayonnaise, ¼ cup sour cream and 1 tablespoon pesto. Season to taste with salt. Store in refrigerator.