Thursday, August 4, 2011

Wedding, Honeymoon & Tuna Sandwiches

I feel like such a slacker for not posting in over a month!

But over the past year I've been so busy planning our wedding that sometimes we'd take the easy route on meals and I just wasn't trying anything new.

It was all worth it though because I had the best day of my life on July 23rd when I became Mrs. Pankake. See a few of our wedding day photos on our photographers' blog - Part 1 and Part 2. And see our cake baker's blog: We love Jasmine at the Couture Cakery! And more on our food caterer and event coordinator, C&J, in another post.

Photo by Bec

Then we went to Munich, Germany for a week. We had the most wonderful time! It was a whirlwind trip but we saw a lot and visited some friends.

Adam at the Hirschgarten

Once we got home I made a trip to the grocery store because we have now vowed that we are going to eat well, incorporating lots of fresh food into our diet.So the first meal I made for my husband was Blackened Dixie Tuna Sandwiches and they were so amazing!! It was Adam's first time trying ahi tuna steaks and he loved them. And it was the first time I used celery root and it is so delicious! It's a starch that tastes like celery. This recipe if from the August 2011 issue of Cuisine At Home.

For the remoulade:

2 Tablespoons mayonnaise

2 Tablespoons minced red bell pepper

1 Tablespoon Dijon mustard

1/2 cup peeled, matchstick-cut celery root

2 Tablespoons chopped fresh parsley

1 Tablespoon capers (I omitted)

1 Tablespoon chopped scallions (I omitted)

For the tuna:

2 teaspoons brown sugar

1 teaspoon garlic powder

1 teaspoon dried thyme (I omitted)

1 teaspoon paprika

1 teaspoon black pepper

1/2 teaspoon cayenne pepper

2 ahi tuna steaks

olive oil

2 rolls (the recipe is for an open face sandwich but we used used the top and bottom of the bun for each sandwich)


Lettuce leaves

Preheat grill to medium-high. Brush grill grate with olive oil.

For the remoulade, combine mayo, bell pepper and Dijon in a bowl. Stir in celery root, parsley, capers and scallions; cover and chill until ready to use.

For the tuna, combine brown sugar, garlic powder, thyme, paprika, black pepper and cayenne in a small bowl.

Brush tuna with oil and firmly press the spice mixture on both sides of the tuna steaks.

Grill tuna, covered, 2-3 minutes per side. Brush cut side of rolls with oil, then grill, cut side down, to toast, 1-2 minutes.

To assemble, brush the bottom roll with mayo, top with a lettuce leaf and a tuna steak. Divide roumoulade evenly between sandwiches.

I have lots of other great meals planned too! Stay tuned!

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