Fish Sandwich Recipe

Prepare marinade

Finely mince the garlic. In a shallow dish or bowl, whisk together 2 tbs olive oil, 1 tbs fresh lemon juice, minced garlic, 1 tsp smoked paprika, 1 tsp salt and 1/2 tsp black pepper until combined.

Marinate tuna

Pat the yellowfin tuna steaks dry with paper towel. Place them in the dish and coat both sides with the marinade. Cover and let rest at room temperature for 10 minutes or refrigerate for up to 30 minutes. Remove from fridge 10 minutes prior to grilling if chilled.

Grill tuna

Preheat grill or grill pan to medium-high (about 425°F/220°C). Lightly oil the grates. Place tuna steaks on the hot grill and cook 1.5–2 minutes per side for rare, 3 minutes per side for medium; avoid overcooking (target internal temp 125–135°F for medium-rare). Remove steaks and let rest 3 minutes, then slice thinly across the grain into 1/4"-thick slices.

Prepare vegetables

Core the tomatoes and chop into medium dice. Finely dice 1/4 red onion. Seed and finely mince the jalapeño (leave seeds for more heat). Roughly chop cilantro.

Combine salsa

In a bowl, combine diced tomatoes, red onion, jalapeño, cilantro, 1 tbs fresh lime juice, 1 tsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Stir gently to combine. Taste and adjust lime or salt. Let sit 10 minutes for flavors to meld.

Prepare rolls

Slice ciabatta rolls in half horizontally. Lightly butter the cut sides with 1 tbs butter. Toast cut-side down on a hot skillet or grill pan until golden and crisp, about 1–2 minutes.

Toast cheese

Place a provolone slice on each bottom half of the warm roll so it begins to soften and melt from residual heat; if you prefer melted cheese, place assembled open-faced under a broiler for 30–45 seconds until melted.

Dress sandwich

Spread about 1 tsp mayonnaise on each top half of the roll. On the bottom half (over the cheese), layer mixed greens (about 1/2 cup per sandwich), then 3–4 slices of grilled tuna per sandwich (divide tuna evenly), spoon 2–3 tbs housemade red salsa over the tuna, and add optional pickled red onions if using.

Finish

Close the sandwich, press gently, slice in half if desired, and serve immediately while tuna is warm and salsa is fresh.