Southern California - Recipes from Historic California - page 205

203

Ahi Tuna Sandwich

Preheat grill. Season the tuna with salt and pepper,
then let stand for a minute or two. Next, slice focaccia
roll in half lengthwise, brush with a little olive oil, and
grill until lightly charred. Meanwhile, place ahi tuna
on the grill and cook until medium rare or a desired
temperature.

5 ounces ahi tuna steak

Salt and pepper

1 black pepper and parsley
focaccia roll

Olive oil, as needed

1 tablespoon Spicy Aioli
(recipe above)

To build the sandwich, spread a thin layer of aioli on
each side of the roll. Place the two slices of the tomato
on the bottom half and top this with the grilled tuna.
Mix the arugula with the remaining aioli and toss.
Place on top of the tuna, followed with some mush-
rooms and pickled onions.

2 slices heirloom tomatoes

2 ounces baby arugula,
stems removed

2 ounces shiitake mushrooms,
julienne cut and sautéed

1 ounce Pickled Red Onions
(recipe follows)

Finally, place the top roll of the sandwich and insert two
toothpicks, cut in half, and arrange on a plate. Garnish
with mixed greens and possibly a side of French fries.

. YIELD ,
Serves 1