Photo by Michael Piazza / Styled by Catrine Kelty
Submitted by Heidi Tobin of Newton, MA
“We summer on Cape Cod and my husband enjoys big game fishing. Over the years he has caught several large tuna. The tuna in late summer/early fall is always delicious since it has a little more fat on it. We are always experimenting with tuna and new recipes, but this is a summer-fall keeper that we have enjoyed over the years with friends and family.”

Makes 2 sandwiches

8 ounces of fresh tuna
2 tablespoons mayonnaise
1 chipotle pepper, finely chopped
1 tablespoon cilantro, finely chopped
1 heirloom tomato, sliced
1 teaspoon dry rub (Monteray seasoning)
2 ciabatta rolls
Salad greens

Heat outdoor grill to medium.

In a bowl, mix the mayonnaise, chipotle pepper and cilantro. Set aside. Cut tuna into two square pieces, place each piece of tuna on a plate and lightly sprinkle with olive oil and dry rub seasoning. Place on grill for 2 minutes each side, until outside is cooked, inside meat is still pink. Cut the ciabatta rolls in half and place cut side down on grill for 30 seconds to heat. Take off grill and spread chipotle-cilantro dressing on both sides of bread, add a slice of tomato, a few salad greens and the tuna. Enjoy!