Albacore Tuna Primo Sandwich
“Primo” means “the best” in Italian. This sandwich is a twist on a salmon sandwich we often feature in the restaurant. Swapping in local Albacore tuna makes it a little easier to prepare at home. It can be served as a hearty lunch, or as a casual dinner option.
TIME: 30 minutes
SERVING SUGGESTION: 1 sandwich per person
FROM YOUR PANTRY
3-4 tbsp olive oil for cooking
Salt & pepper for seasoning
IN THE BOX
Albacore Tuna • Prosciutto
Mozzarella
Veggie Mix (Arugula, Tomatoes, Red Onion, Green Onion, Parsley, Basil Oil)
Ciabatta Bun
French Fries
STEPS
Cook the fries - Pre-heat oven to 450 degrees. Spread fries out on a thin baking pan in a single layer. Use multiple baking pans if necessary. When oven is ready, bake fries for 15 minutes. Stir well, then bake another 10-15 minutes until crispy and golden
Prepare the tuna - generously season the tuna fillet on both sides with salt and pepper.
Cooking the tuna: you can grill or pan-sear. At the restaurant, we grill it.
To Grill: Heat your grill or grill pan until it is 450-500 degrees. You want it very hot, so you get a good sear without overcooking your tuna – the grill marks are great flavor! Drizzle your fish with a little olive oil on both sides. Add to the grill, making sure to place portions at a 45-degree angle to the grill slats so you get nice marking (you want to see a diamond crosshatch pattern on the fish when you’re done). Cook for 2 minutes, then rotate each piece 90 degrees and cook another 1-2 minutes. Flip and repeat for the other side, being careful not to overcook (see temperature instructions below).
To Pan-Sear: Heat a large frying pan over medium-high heat with 2 tbsp olive oil. You may need more oil if your pan is not seasoned fully and/or you are not using a nonstick pan. When the oil is shimmering but not smoking, add the tuna portions, being careful to avoid sticking to the pan. Shake the pan gently as you add each portion to make sure it has enough oil between it and the pan – this will ensure a proper sear without sticking. Cook for 2 minutes, then flip, gently shaking the pan again as you place the raw side down into the oil. You can add a splash more oil at this point if the pan needs it. If your tuna is not browning after 2 minutes, turn your pan heat up a little – color is flavor!
Temperature Instructions: At the restaurant, we serve tuna medium-rare. To serve medium-rare, pull tuna off the heat when it is around 115-120°F in the center – it will continue to cook. Let rest at room temperature. To cook further, lower your heat after searing or pull to a cooler part of the grill for a few extra minutes.
4. Crisp the prosciutto – while the tuna is resting, using the same pan or grill you used to cook the tuna, cook the prosciutto over medium heat until it gets crispy. Place on a paper towel to drain excess oil (this step can be done in advance if you’d like).
5. Toast the ciabatta bread – cut each ciabatta bun in half and brush the cut sides with olive oil. In the skillet or on the grill, toast each half to a goldenbrown color.
6. To make the sandwiches, spread ½ tablespoon roasted garlic rémoulade on one (or both!) sides of the bread. Starting with the bottom of the bun, pile a little of the salad mix, top with tuna, then crispy prosciutto, followed by the top of the bun. Cut the sandwiches in half and serve with fries. Enjoy!
