Yellowfin Tuna Panino. Recipe
Mustard greens, red onions, salted capers aioli.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Panino Components
Aioli
Method
Preparing the Aioli
- 1
Make the Aioli
In a medium bowl, combine the mayonnaise, minced garlic, lemon juice, olive oil, salt, and black pepper. Mix well until all ingredients are fully combined. Set aside.
Preparing the Panino
- 2
Prep the Ingredients
Rinse and dry the mustard greens, and thinly slice the red onion. Set aside.
- 3
Cook the Tuna
Heat a non-stick skillet over medium-high heat. Season the yellowfin tuna fillet with salt and black pepper. Place the fillet in the skillet and sear for about 2-3 minutes on each side for medium-rare or until cooked to your desired doneness. Remove from heat and let it rest for a few minutes before slicing.
- 4
Assemble the Panino
Slice the ciabatta loaf in half horizontally. Spread a generous layer of aioli on both cut sides of the bread. On the bottom half, layer the mustard greens, sliced tuna, red onions, and salted capers. Place the top half of the ciabatta on top.
- 5
Grill the Panino
In the same skillet or a panini press, grill the assembled panino over medium heat for about 3-5 minutes on each side, or until the bread is golden brown and crispy.
