By Chef Yanni- www.fishermansbelly.com
(6 sandwiches)
The true beauty of this dish is taking your unused frozen fish and “flash boiling” it. This useful technique will allow you to create moist and tender fish nuggets without having to “can” your fish.
Tip: To safely and quickly thaw your frozen fish, place the sealed fish into a large pot of cold water with the faucet just trickling water into the pot. The trickling water allows the frozen fish to thaw out evenly, reducing the risk of bacteria growing on the surface of the fish while its center is still thawing.
1 ½ lbs tuna, or any other fish, fresh or frozen, diced into 1/2” cubes
6 cabatta rolls, toasted if desired
½ red onion diced
4-5 medium sized sweet cherry peppers in vinegar, chopped
6 slices of lettuce
12 slices of tomato
4 tablespoons mayonnaise, for the tuna salad
6 tablespoons for mayo spread on cabatta
1 tablespoon mustard
½ lemon juiced
1 tablespoon salt
1 tablespoon black pepper
2 tablespoons dill chopped
1. Boil 2 quarts of salted water. Place half of the diced fish into a strainer then dip the strainer into the boiling water (I call this “flash boiling”). Cook the fish until all the cubes turn white (this should take less than a minute). Repeat with the remaining fish. Place the cooked fish into the refrigerator to cool.
2. Create the tuna salad by combining the mayonnaise, mustard, lemon juice, salt, pepper, cherry peppers, onions and cold tuna in a mixing bowl.
3. Cut the cabatta rolls then lather top and bottom with mayonnaise. Add a pinch of black pepper to each slice of mayo-spreaded cabatta.
4. Arrange a slice of lettuce and 2 slices of tomatoes on the bottom half of each
cabatta roll (don’t forget to salt the tomatoes).
5. Add the tuna salad evenly on top of the tomatoes, put the remaining pieces of cabatta on top to finish the sandwiches. Enjoy!
