Wine Pairing: 2008 Pfaffenheim Gewurztraminer
4 x 6 oz ahi tuna steaks (about 1 inch thick)
fine grain sea salt and freshly ground pepper
4 burger buns (try whole wheat sesame buns, or squares of focaccia or brioche buns)
3/4 cup mayonnaise
2 teaspoons Dijon mustard
2 teaspoons grainy mustard
1 teaspoon tarragon vinegar
1/4 teaspoon Tabasco sauce
2 teaspoons drained, small capers
2 scallions, very thinly sliced
1 tablespoon fresh tarragon, chopped
fine grain sea salt and freshly ground black pepper to taste
To make the rémoulade sauce:
Combine all of the ingredients in a medium bowl. Taste and adjust seasonings. Set aside, covered in the refrigerator for up to a day before using.
Preheat barbecue to medium-high heat. Season the tuna steaks with salt and pepper. Brush cut buns with some olive oil. Grill tuna 2 to 2-1/2 minutes per side (or more to taste) and allow to rest. Grill buns for 2 minutes or so until golden.
Place tuna atop bun and slather with rémoulade sauce. Top with arugula and bun tops. Serve, passing remaining sauce separately.
Photo & Recipe Courtesy of Kitchen Culinaire