Tuna with Aioli, Plain or in Sandwiches

Jamie Stolper

This is a simplified variation of a recipe I came across on the Internet.  I was looking for another way to serve fresh tuna – see my mainstay, Tuna with Maple-Soy Sauce – and this turned out to be a delicious, easy, and versatile alternative.  Nothing could be simpler than marinating and grilling the tuna, and the cold garlic mayonnaise with the warm tuna is an excellent combination.  Serve this at home for a filling and tasty meal, or pack the rolls, tuna, and mayonnaise separately in a cooler and take on a picnic.  To assemble sandwiches in advance, line the rolls with lettuce to prevent the bread from getting soggy.  The garlic mayonnaise can be served with all kinds of grilled or broiled fish and chicken dishes.  It keeps well in the refrigerator


4 5-ounce tuna steaks, each about 1-inch thick (use ahi or yellow fin)
8 tablespoons plain vinaigrette or non-creamy Italian salad dressing
1/2 cup garlic mayonnaise
4 focaccia rolls, cut horizontally, or other flat dense bread, for sandwiches
Place the tuna steaks and the dressing in a zip-lock plastic bag, turn to coat, and marinate in the refrigerator for up to 2 hours.

Preheat a grill or a grill pan to medium-high heat.  If making sandwiches, brush come of the marinade on the cut side of the rolls and grill until lightly toasted.  Set aside.

Grill the tuna until slightly charred on the outside, but not cooked through in the center, about 2 minutes on each side.

For sandwiches, place the tuna on one half of a roll, top with a tablespoon of garlic mayonnaise, and cover with the remaining half of the roll.  Serve immediately.

Otherwise, place tuna steaks on individual plates, spoon some of the garlic mayonnaise just to the side of the steaks, and serve immediately.  You can also pass the garlic mayonnaise separately.

Serves 4.

Jamie Stolper is the Food Editor of ShalomBoston.com.

Tuna with Aioli, Plain or in Sandwiches