Mix first 6 ingredients. Fill sandwiches and spread butter on bread (outside). Grill over medium heat until outside is brown and inside is hot.
BROILED FRESH TUNA ON THE GRILL
Cut tuna into portion-sized pieces (the red color spook will disappear when cooking). Place thinly sliced onion slices in a Pyrex dish. Place tuna pieces (1 1/2 to 2" thick) on top of onion slices. Cover with a bottle of Italian salad dressing; and marinate on each side for from 10 to 15 minutes. The charcoal fire is only ready when it is of uniform white. Grease grill with a stick of butter, then place tuna on grill without letting the pieces touch. Brush on marinade throughout cooking. Grill until well seared on one side then turn, baste and cook until meat is opaque throughout. Place pieces back in marinade pan until serving. It will look and taste more like a filet Mignon than fish. Any left overs make a delicious cold salad.
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GRILLED TUNA STEAKS
4 tuna (or swordfish or halibut) steaks cut 1/2 inch thick
2 tsp. olive oil
2 tsp. butter, melted
2 tsp. soy sauce
Lemon or lime wedges (optional)
Place fish steaks in a well greased wire grill basket. Combine oil, butter and soy sauce. Brush some over fish. Grill fish steaks over medium hot coals 4 minutes. Turn grill basket. Baste fish again with remaining soy mixture. Grill 3-4 minutes more or until fish just flakes with a fork. Serve with lemon or lime wedges, if desired. Makes 4 servings. To broil: Preheat broiler. Place steaks on greased unheated rack of broiler pan. Combine oil, butter and soy sauce. Brush some of mixture over fish. Broil 4 inches from heat for 4-6 minutes (no need to turn) until fish just flakes with a fork, brushing occasionally with remaining mixture.
TUNA SALAD BAKE
Combine one 10 1/2 ounce can condensed cream of chicken soup, 1 cup diced celery, 1/4 cup finely chopped onion, 1/2 cup mayonnaise or salad dressing, 1/2 teaspoon salt and dash of pepper. Fold in one 6 1/2 or 7 1/2 ounce can tuna, drained and flaked, and 3 hard-cooked eggs, sliced. Turn into 1 1/2 quart casserole. Sprinkle with 1 cup crushed potato chips. Bake in hot oven (400 degrees) for 35 minutes. Makes 6 servings.
GRILLED TUNA WITH PESTO
2 lb. fresh tuna
3 c. basil leaves
3 cloves garlic, peeled & crushed
Coarse salt & freshly ground pepper to taste
1/2 c. pignoli nuts
4 tbsp. freshly grated Parmesan cheese
2 tbsp. freshly grated pecorino Romano cheese
1/2 to 3/4 c. olive oil
Wash the basil and dry leaves. Place in blender or food processor, along with the remaining ingredients except the olive oil. Process. Add 2 teaspoons olive oil and blend, scraping down the sides of the blender or food processor with a spatula. Gradually add the remaining oil until the texture is like mayonnaise or creamed butter. Correct seasoning. Brush fish with olive oil. Place on hot grill for 7 minutes. Turn fish over and grill for 5 more minutes. Serve with pesto sauce.
Combine lime juice, garlic, and marjoram in an 8 x 8 inch glass baking dish and add the tuna. marinate covered for 3 hours. Grill over medium heat for 8 to 10 minutes on each side, basting frequently with the marinade.
