Grilled Tuna Panini with Wasabi Ginger Mayonnaise

 

Ingredients

· 4 (1/2-lb) tuna steaks

· 1/4 cup extra-virgin olive oil

· 1 teaspoon coarse ground black pepper

· 1/2 teaspoon dried lemongrass (optional)

· 4 Portuguese English muffins

· 1/4 cup prepared mayonnaise

· 1 tablespoon wasabi paste

· 1 teaspoon freshly grated ginger

· 1/2 teaspoon lemon juice

· 4 leaves Bibb lettuce

· 1 English cucumber, thinly sliced

 

Steps

1. Preheat outdoor grill or stovetop grill pan to high. Combine olive oil, pepper, salt, and lemongrass in a small mixing bowl. Brush each tuna steak on both sides with the olive oil mixture. Place on hot grill and cook until browned but still pink in the middle, about 7 minutes per side. Combine mayonnaise, wasabi paste, ginger, and lemon juice in a second mixing bowl, stir to combine, and refrigerate for at least 30 minutes. Preheat panini grill or skillet. Butter both sides of roll and grill until toasted on both sides, about 5 minutes. Lay out bottom roll and layer with lettuce, cucumber, wasabi mayonnaise, and tuna steak. Add remaining mayonnaise and top of roll. Repeat process with remaining ingredients to make additional sandwiches. Serve.

 

 

From: Sandwiches, Panini, and Wraps: Recipes for the Original “Anytime, Anywhere” Meal

By: Dwayne Ridgeway

 

 

 

Shoreditch Chicken

 

For the Spice Blend

· 1 tablespoon hot paprika

· 1 tablespoon ground coriander

· 1 tablespoon smoked paprika

· 1 tablespoon Aleppo pepper

· 1 tablespoon caraway seeds

· 1 tablespoon sumac

 

For the Chicken

· ¼ cup freshly grated ginger

· ¼ cup freshly grated turmeric root

· 3 packs bone-in and skin-on chicken thighs

· 3 teaspoons salt, divided

· ½ cup unsweetened coconut milk, blended

· 1 ½ tablespoons fresh lime juice

· ¼ cup extra-virgin olive oil, plus more for brushing

· 3 garlic cloves, chopped

· Chopped fresh parsley, for garnish

 

Steps

1. In a small bowl, make a spice blend by combining the hot paprika, coriander, smoked paprika, Aleppo pepper, caraway seeds and sumac, stirring to mix well. Measure out 3 tablespoons for this recipe and set aside. Save the remainder for another day.

2. Make the marinade: Into a medium bowl, squeeze the juice from the grated ginger and turmeric. Discard the pulp. Stir in the coconut milk, lime juice, ginger juice, turmeric juice, olive oil, garlic, the remaining 1 ½ teaspoons of salt and the 3 tablespoons of spice blend.

3. Arrange the chicken thighs in a shallow container and sprinkle with 1 ½ teaspoons salt.

4. Reserve about ½ cup of the marinade, then pour the remaining marinade over the chicken. Cover and marinate in the refrigerator for at least 3 hours, or overnight if you have the time.

5. Preheat the grill to 350°F.

6. Remove the marinated chicken from the refrigerator and bring it to room temperature.

7. Put the chicken on a baking sheet and pat with a paper towel to remove excess marinade. Brush the skin side of the chicken lightly with oil.

8. Place the chicken thighs skin side down on the outside edges of the grill (to help prevent flare ups) and cook until brown and crispy, about 15 minutes. Flip the chicken and continue to cook. When the chicken is nearly done (almost at 165°F on instant read thermometer) brush the skin side with a bit of the reserved marinade and cook for 5 minutes more, until the chicken is cooked through.

9. Pour the reserved marinade into a small saucepan over medium heat and simmer until it is reduced by 1/2, about 5 minutes.  

10. Serve the chicken drizzled with the reduced marinade then sprinkled with parsley.

 

 

From: No Crumbs Left: Recipes for Everyday Food Made Marvelous

By: Teri Turner

* Please note that this recipe is not the same as the cook book, and has been altered to align with the website