My father and brother are avid fishermen who keep me supplied with fresh fish from the Pacific. I came up with this recipe that blends Louie sauce with grilled tuna to make a very yummy sandwich.
—CLEO GONSKE REDDING, CA
PREP: 30 MIN. • GRILL: 10 MIN. • MAKES: 4 SERVINGS
4 tuna steaks (6 ounces each)
1/4 cup Italian salad dressing
1 teaspoon lemon-pepper seasoning
LOUIE SAUCE
1/4 cup mayonnaise
1 tablespoon sweet pickle relish
1 tablespoon ketchup
1 tablespoon chili sauce
1 1/2 teaspoons finely chopped onion
1 teaspoon capers, drained
1/2 teaspoon grated horseradish
1/4 teaspoon Worcestershire sauce
BURGERS
4 lemon wedges
4 hard rolls, split
2 tablespoons butter, softened
1 large tomato, sliced
4 lettuce leaves
1. Brush tuna steaks with salad dressing; sprinkle with lemon-pepper seasoning. Let the steaks stand at room temperature for 15 minutes. Meanwhile, in a small bowl, combine the sauce ingredients; set aside.
2. Moisten a paper towel with cooking oil; using long-handled tongs, lightly rub on the grill rack to coat. Grill tuna, covered, over high heat or broil 3-4 in. from the heat for 3-4 minutes on each side for medium-rare or until slightly pink in the center. Squeeze lemon over tuna.
3. Spread rolls with butter. Grill, covered, over high heat for 2-3 minutes or until toasted. Serve tuna on rolls with Louie sauce, tomato and lettuce.