Spice-Crusted Ahi Panini
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Better recipes, better meals.
Ahi tuna steaks and scallions are rubbed with cumin seed, nutmeg, pepper and oil, then grilled, basted with a mixture of barbecue sauce and apricot jam. Toasted sourdough bread is spread with boursin cheese. The tuna is sliced into thin strips and stacked along with cucumber and tomato slices, mixed greens, alfalfa sprouts and more of the BBQ sauce-jam mixture for the sandwiches.
1. Heat a gas grill to HIGH heat and oil the grate generously. Swirl the BBQ sauce and apricot jam lightly together, but do not mix. Reserve 3 tbsp. of this sauce for sandwiches.
Rub the Ahi and scallions with the cumin, pepper, salt, nutmeg and olive oil. Grill the tuna for 3 minutes on each side, basting constantly with the sauce. Let cool for 2 minutes then slice very thinly on a bias.
2. Cut the scallions in half and grill for 1 minute on each side. Rub both sides of the sourdough bread with the margarine and grill each side for 1 minute. Spread 3 slices of the bread with the boursin cheese while bread is still hot.
3. Assemble the sandwiches with sliced cucumber on the bottom portion of the bread, then stack a small amount of the mixed greens, 2 tomato slices, the sliced tuna, grilled scallions and alfalfa sprouts. Drizzle with reserved sauce, then top with the other slice of toasted bread. Repeat to make 3 sandwiches. Cut each sandwich on a bias and serve with Asian salad chips or French fries.
Notes:
The Ahi measurements should be no more than 4-inches by 3-inches wide with 1/2-inch thickness.
Submitted By: Michael C.
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