Tuesday : high-end tuna sandwiches

Yesterday's warm weather and my fish craving gave rise to this improvisation.

Cut a thick tuna steak into fairly large (4-5cm) pieces. Coat them with seasoned semolina and then shallow fry in neutral oil. Toss the hot tuna pieces with a dressing made from olive oil, grainy mustard, lemon juice, lemon zest, cider vinegar, salt, and pepper and let them marinate, tossing occasionally, for at least half an hour.

I made an herb mayonnaise for the sandwiches by mixing finely chopped lemon balm into the mayo. The lemon balm (it was actually supposed to be lemon verbena, but I managed to get the German vocabulary scrambled) didn't really add much to the mayo other than color. Ah well.

The sandwiches were made from the marinated tuna chunks, mayo, and red onions ("killed" first with salt and vinegar). Despite the disappointing mayo, these were still really good.

We also had a salad of thinly sliced fennel marinated with salt and OJ.

Oh, and a green salad.