Yellow Fin Tuna Sandwich Recipe

Prepare Tuna

If using raw sushi-grade yellowfin for a chilled salad, dice the tuna into 1/2-inch cubes. If using seared tuna steak, pat the steak dry, season lightly with salt and pepper, heat a tablespoon of olive oil in a skillet over medium-high heat, sear the tuna 45–60 seconds per side for rare/medium-rare (adjust to preference), then let rest 3 minutes and dice into 1/2-inch pieces.

In a medium bowl combine 1/2 cup mayonnaise, 2 tablespoons Greek yogurt, 1 teaspoon Dijon mustard and 1 tablespoon fresh lemon juice. Whisk until smooth.

Fold in the diced tuna to the dressing gently, taking care not to mash the tuna—you want distinct pieces.

Add 1/2 cup finely diced celery, 2 tablespoons very finely minced red onion, 1 tablespoon chopped capers and 1 tablespoon chopped fresh dill. Mix until evenly distributed.

Season the mixture with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Taste and add 1 teaspoon hot sauce if you want a touch of heat. Drizzle 1 tablespoon olive oil and gently fold once more to combine.

Cover the bowl and refrigerate for at least 15 minutes to let flavors meld (up to 2 hours). Remove from fridge 5 minutes before assembling so the tuna salad loosens slightly.

Prepare rolls: split 4 ciabatta rolls and butter the cut sides with the softened butter (about 2 tablespoons total).

Toast the buttered sides in a skillet over medium heat or on a griddle until golden and crisp, about 1–2 minutes per side. Alternatively, broil for 1–2 minutes watching closely.

Place a generous handful (about 1/2 cup) of baby arugula or mixed greens on the bottom half of each toasted roll.

Spoon approximately 3 ounces (about 3/4 cup) of the prepared yellowfin tuna salad onto the greens on each sandwich, dividing the salad evenly among the 4 rolls.

Top each tuna mound with 2–3 slices of ripe tomato and a few thin slices of red onion (about 1 tablespoon per sandwich).

Close the sandwiches with the top halves of the rolls. Press gently, slice in half if desired, and serve with lemon wedges for squeezing over the filling.

Optional: serve immediately while bread is crisp. Leftover tuna salad can be refrigerated up to 2 days in an airtight container.