Photo by Heath Cajandig via Flickr CC
We like a celebration here at Daily Fresh Fish in Hayward, CA, and almost always that includes food. For Cinco de Mayo, I was assigned to the barbecue grill—my second home—and was tasked with preparing the main course.
This meant meat and fish, lots of it. I grilled more than 40 pounds of rib eye steaks, 10 pounds of ahi tuna steak and about 10 pounds ofskewers.
Usually, we like ourto be sashimi style, but I decided this week to try it a little different.
I had heard that a good tuna steak, grilled to perfection, would take on some of the qualities of a choice beef steak. So, I tried it, and the results spoke for themselves. We didn’t utter a word as we devoured these ahi steak sandwiches.
What’s great is now that I am on a Weight Watchers points plan, ahi tuna steaks are on the menu and I don’t feel a bit guilty about it! A 6-ounce steak is only two points! The sandwich recipe below, just seven points.
Who says a diet is all rice cakes and boiled chicken?
Grilled Ahi Tuna Steak Sandwiches
Oil the grill area where you will cook the steaks. Preheat your grill to medium-high heat, about 400 degrees.
Rub the tuna steaks with the teaspoon of olive oil, and sprinkle on lemon pepper to taste.
Once the grill is heated, place the steaks on, and close the lid. Let the steaks cook for about four minutes on one side.
Open the grill, add a dash of Worcestershire sauce and carefully flip the steak. Add another dash of sauce and close the lid.
Cook for another four minutes, and remove from the grill.
Place the steaks on the sourdough muffin and add slices of fresh avocado. Enjoy!
The steaks should be pink inside, just like a medium beef steak, and with the avocado, you don’t need any additional condiments.
One of our favorite fresh fish selections atis the ahi tuna steak, and we will deliver it and items overnight to California and across the country.