Open-Faced Tuna Portobello Club with Lemon Thyme Aioli

This open-faced sandwich contains seasoned and grilled tuna steaks, lettuce, Portobello mushrooms, Canadian bacon, tomato, onion and avocado slices on toasted wheat bread, and is drizzled with a mayonnaise, thyme and lemon juice mixture.

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Ingredients:

• 2 tbsp extra virgin olive oil
• 1/2 tbsp freshly ground black pepper
• 1 tsp salt
• Zest from three lemons
• 3 tbsp chopped fresh basil
• 1 1/2 lb tuna, cut into four 1-inch thick steaks
• 6 Portobello mushroom caps, stems removed
• Juice from three lemons (about 1/2 cup)
• 1/2 cup light mayonnaise
• 3 tbsp chopped fresh thyme
• 6 slices Canadian Bacon
• 6 slices wheat berry bread
• 6 Boston lettuce leaves
• 2 large tomatoes, seeded and thinly sliced
• 2 avocados, peeled, seeded and thinly sliced
• 1 small red onion, peeled and thinly sliced

Method

In a small bowl, mix together olive oil, pepper and salt. In another small bowl, mix together lemon zest and fresh basil. Brush oil mixture evenly over tuna steaks and mushroom caps. Sprinkle the lemon zest-basil mixture over the mushroom caps. In another small bowl, mix together lemon juice, mayonnaise and fresh thyme. Preheat a non-stick saute pan; cook Canadian bacon until crisp, about 5 minutes. Remove from skillet and place on paper towels. Prepare grill to medium-high heat. Place each bread slice on grill and lightly toast; place one slice on each of six serving dishes. Grill mushrooms for two minutes; turn and continue grilling for two more minutes. Remove from grill and set aside. Grill tuna steaks for three minutes per side. (Steaks should be cooked on the outside and rare in the middle.) Place Boston Lettuce leaves on each slice of toasted bread, next layer the Canadian bacon, tomatoes, avocadoes, onion slices, grilled mushrooms and tuna steak. Drizzle Lemon Thyme Aioli evenly over surface of each sandwich and serve immediately.

Notes:

Number of servings: 6

Submitted By: gr8folks501311
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