Fresh Tuna Club

This fresh tuna sandwich is quick and hearty. It resembles a club sandwich in that it has three slices of bread, but the similarities end there.

The greens are arugula, which provides a peppery bite; romaine also could be used. Instead of mixing canned tuna with mayo, you’ll pan-grill fresh tuna and add a slather of basil mayonnaise to the sandwich.

This is great for Lent, and with a little tweaking, it can be enjoyed by dieters as well. Downsize the bread to 2 slices and pop them into the toaster instead of spreading with butter and Parmesan. Low-fat mayo and sour cream would work in the basil mayonnaise recipe.

The recipe and photo are courtesy of Red Lobster.

Senior executive chef Michael LaDuke offers these tips for buying and cooking fresh fish:

• The fish’s eyes should be clear.
• The interior gills should be bright red. There should be no offensive or fishy odor.
• The flesh should be firm and elastic to the touch.
• Fresh fillets or steak cuts should look moist and firm.
• Check for bruises.

For more from LaDuke, including video clips and recipes, check out Red Lobster’s Chef’s Kitchen.

Fresh Tuna Club
Yield: 4 servings

4 (6-ounce) pieces fresh tuna
1 teaspoon sea salt
Ground black pepper
2 teaspoons olive oil or canola oil
12 slices sourdough bread
¼ cup softened butter
¼ cup grated Parmesan cheese
2 cups arugula
2 sliced vine-ripened tomatoes
Extra-virgin olive oil
Balsamic vinegar
2 tablespoons basil mayonnaise (see recipe)

Sprinkle tuna with salt and pepper. Heat olive or canola oil in nonstick skillet over medium-high heat. Place tuna in pan and sear until medium-rare, 2-3 minutes on each side, or until cooked to taste.

Meanwhile, brush bread with softened butter and sprinkle with Parmesan cheese. Toast bread under broiler.

For each sandwich, top a slice of bread with ½ cup arugula and 2 slices of tomato, then drizzle with extra-virgin olive oil and balsamic vinegar. Top with another slice of bread. Brush with ½ tablespoon basil mayonnaise. Top that with 2 slices of tomato and a piece of tuna, then another slice of bread.

Basil Mayonnaise

Yield: About 1¼ cups

1 cup mayonnaise
1/4 cup sour cream
1 tablespoon pesto
Sea or kosher salt

Combine mayonnaise, sour cream and pesto in bowl; mix well. Season to taste with salt. Store refrigerated.