ARCHIVED RECIPES See More Chef Larry Recipes CONTACT INFO E-Mail Chef Larry Your Comments, Questions

Ingredients

4 each Ahi tuna steaks, 5 - 6 oz. each
Chef Larry's Cajun Spice as needed (recipe follows)
Cooking oil as needed
8 each Ripe tomato slices
12 each Cucumber slices, very thin
4 each Red onion slices, very thin
Chef Larry's Whole Grain Mustard Sauce as needed (recipe follows)
4 oz. Arugula leaves
3 oz.Alfalfa sprouts
Chef Larry's Basic Vinaigrette as needed
4 each Ciabatta sandwich rolls, halved

Method

Prepare Chef Larry's, Cajun Spice, Whole Grain Mustard Sauce and Basic Vinaigrette per recipes, reserve. Preheat skillet or pan. Season tuna steaks with Chef Larry's Cajun Spice. Add a small amount of oil to hot pan and add seasoned tuna steaks. Cook to desired temperature.

Remove and reserve keeping warm. Toss arugula leaves with vinaigrette. Brush Ciabatta bread lightly with olive oil and grill briefly. Smear toasted bread with Chef Larry's Whole Grain Mustard Sauce. Top bottom halves with dressed greens, alfalfa sprouts, tomato, cucumber, red onion slices and seared tuna steak. Top with remaining toasted bread and serve.

Makes 4 Servings

Chef Larry's Whole Grain Mustard Sauce

Ingredients

3/4 cup Whole Grain or Creole Mustard
1 cupMayonnaise
1/4 cup Scallions, minced
1 tsp. Fresh parsley, chopped fine
2 tsp. Worcestershire sauce
1 tsp. Lemon zest
1 tsp. Sugar
Juice from 1 eachLemon
Salt to taste
Fresh ground black pepper to taste

Method

Combine ingredients in a mixing bowl. Mix thoroughly. Adjust seasoning. Refrigerate and allow flavors to develop. Serve as an accompaniment for grilled poultry or as a sandwich spread.

Makes 2 cups

Chef Larry's Balsamic Vinaigrette

Ingredients

1/4 cup Balsamic vinegar
1 tsp. Chives, minced
1 tsp. Parsley, finely chopped
1/2 tsp. Dijon mustard
1/4 tsp. Sugar
3/4 cup Olive oil, extra virgin
Salt to taste
Fresh ground black pepper to taste

Method

Whisk balsamic vinegar, chives, parsley and Dijon mustard together in a mixing bowl. Add olive oil while whisking until all the oil is incorporated. Season with salt and fresh ground black pepper. Store under refrigeration until needed. Whisk before each use.