Grilled Ahi Sandwich Recipe

Marinate Ahi

Pat the ahi tuna steaks dry with paper towels. In a shallow dish, whisk together 2 tbs olive oil, 2 tbs soy sauce, 1 tbs lemon juice, 1 tsp minced garlic, 1 tsp black pepper, 1 tsp coarse sea salt, and 0.5 tsp smoked paprika. Place the tuna in the marinade and turn to coat. Marinate at room temperature for 10–15 minutes (do not exceed 30 minutes to preserve texture).

Prepare Bread and Spread

Preheat a grill or grill pan to medium-high (about 425°F/220°C). Slice the French loaf lengthwise to create sandwich halves. Spread softened butter on the cut faces of the bread. If desired, lightly toast the bread on the grill for 1–2 minutes per side until golden and slightly charred; remove and set aside.

Grill the Ahi

Brush the grill grates with a little oil or spray. Place marinated tuna on the hot grill. For medium-rare center, grill 1.5–2 minutes per side (total 3–4 minutes) depending on steak thickness. For medium, grill 3 minutes per side. Avoid overcooking; tuna should remain pink inside. Remove from grill and rest 3 minutes, then slice each steak thinly across the grain into 1/4-inch slices.

Make Sauce

In a small bowl, combine 3 tbs mayonnaise, 1 tsp Dijon mustard, and 1 tbs lemon juice (from the reserved lemon if desired). Stir in capers (1 tbs) if using, and season to taste with a pinch of salt and pepper.

Assemble Sandwiches

Spread the mayonnaise mixture evenly on both cut faces of the toasted French bread. Layer baby arugula (2 cups) on the bottom half, add sliced grilled ahi evenly across, top with tomato slices and thin red onion slices. Close the sandwich with the top half of the bread and press gently. Cut into 4 portions and serve immediately with the large salad.

Prepare Vegetables: Rinse and dry mixed salad greens (8 cups). Slice the cucumber thinly, halve the cherry tomatoes, thinly slice the red bell pepper, and shred the carrot. Place all vegetable components in a large salad bowl.

Make Dressing: In a small jar or bowl, whisk together 3 tbs extra-virgin olive oil, 1 tbs red wine vinegar, 0.5 tsp Dijon mustard, 0.5 tsp honey, 0.5 tsp salt, and 0.25 tsp black pepper until emulsified.

Toss and Serve: Just before serving, pour the dressing over the greens and vegetables and toss gently to coat. Taste and adjust seasoning if needed. Serve the salad in a large bowl alongside the sliced grilled ahi sandwich and French bread.