Steph's Tuna Sandwiches for Two!

Steph’s Tuna Sandwiches for Two

I usually eat my ahi tuna raw or rare. It was a cooking error that made me realize tuna had merit when cooked through! Especially in a “grown-up” sandwich! Tonight was busy (heck, it’s a holiday week!), but delicious is always a priority. I also know we will be gorging on two family Thanksgiving dinner in a few days, so healthy was important! I had exactly four pieces of prosciutto di parma left over, some “Dakota” bread from Price Chopper, and one pretty tomato. It’s not summer, but if you can find a hydroponically grown tomato, you are in luck! This was easy, fast, and we both loved it!

4 slices of your favorite bread to eat, toasted

4 slices Prosciutto di Parma

2 tsp. + ½ tsp. extra virgin olive oil

2 Yellowfin Ahi Tuna steaks, about 6 oz. each

1 avocado

2 Tbsp. red onion, diced

tomato slices

romaine lettuce leaves

kosher salt and fresh cracked pepper, to taste

Heat a large skillet over medium heat and place prosciutto in pan. Cook until lightly browned on both sides, turning halfway, about 3-4 minutes. Remove from pan.

Add 2 tsp. extra virgin olive oil into pan. While heating, make sure your tuna steaks are dry (use paper towels) and sprinkle generously with kosher salt and pepper on both sides. If you are unsure how much, start with 1 tsp. of salt and ¼ tsp. of pepper. You can always add more, but you can’t take it out!

Sear tuna steaks, both sides until just beyond golden, about 4 minutes.

While tuna is cooking, mash together your avocado, red onion, ½ tsp. extra virgin olive oil, sprinkle salt and pepper. Slice your tomatoes and tear your lettuce into manageable size leaves.

Spread avocado on both sides of bread and layer prosciutto, tuna, onion, lettuce, and tomato in between. Depending on the shape and size of your bread, cut the tuna, tomatoes, and lettuce to fit nicely.

This is delicious and full of goodies for a healthy body and brain!

Steph's Tuna Sandwich