If you’re tired of the same old cocktail choices and are looking to add a little extra oomph to your evening, then look no further than the smoky old fashioned cocktail. This mixology masterpiece takes the classic old fashioned and turns up the heat (both literally and figuratively). With just a few simple ingredients – bourbon, sugar, bitters, and a touch of smoke – you can become an instant mixologist sensation.
Picture this: you’ve just stepped into a swanky bar, eagerly looking over the drink menu for something new and exciting. As your eyes scan down the offerings, they come to a screeching halt at the smoky old fashioned section. Intrigued by the words smoke-infused, your curiosity gets the better of you. You order it with anticipation brewing in your veins like a witch’s cauldron on Halloween night. And when that glass is placed before you, thick tendrils of smoke lazily swirling in ethereal wisps above your drink…well, let’s just say it feels like drinking is about to become incredibly epic.
But what exactly makes this concoction so enchanting? The secret lies in infusing that unmistakable campfire aroma into each sip. It’s as if someone captured all the rugged charm of sitting around a bonfire beneath starlit skies and poured it delicately into your glass. Suddenly, that cozy cabin weekend getaway seems within reach – without ever having to change out of your pajamas! So why not, right?
A recent trip introduced me to the best blackened tuna sandwich ever.
Visiting Murrells Inlet in South Carolina and an afternoon stop at Bubba’s Love Shack was a wonderful experience. Why? Because I discovered the beast blackened tuna sandwich (according to my taste preference) that I’ve ever had. Consequently I turned a photo of the sammy into a still life for my “Food As Art” collection for Bill Swartwout Photography. I also decided to post the following article – in case anyone is interested in trying to replicate this amazing blend of flavor and texture.
Blackened Tuna Sammy Still Life – as it was presented for lunch.
A Classic Sandwich Reimagined
The classic sandwich has been reimagined with the blackened tuna sandwich on a grilled bun. This dish is a perfect example of how to take traditional sandwiches and give them an exciting update. The succulent, meaty texture of the blackened tuna pairs perfectly with the smoky flavors from the grill for an unforgettable taste experience.
The blackening seasoning brings out the natural sweetness of the fish while adding depth of flavor. It’s not overpowering but adds a subtle heat that balances well with crisp lettuce and juicy tomatoes. The grilled bun gives it an extra layer of crunch and provides structure to prevent any fillings from spilling out.
Overall, this sandwich is a must-try for seafood lovers looking for something new or anyone wanting to mix up their lunch routine. Whether grilling at home or ordering out, don’t miss out on this delicious twist on a classic favorite.
Ingredients: Tuna, Butter, Spices
To make a delicious blackened tuna sandwich, you’ll need some key ingredients: tuna, butter, and spices. Start by seasoning your tuna with a blend of spices that includes paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. This will give the fish its distinctive smoky flavor and slightly spicy kick.
Next up is the butter – this is what makes the sandwich moist and juicy while adding depth of flavor. Melt a generous amount of butter in a pan over medium-high heat until it’s nice and hot before adding in your seasoned tuna fillets.
Cook each side of the tuna for about 2-3 minutes or until it’s nicely seared with crispy edges but still pink in the center. Serve on a grilled bun with some fresh lettuce leaves, sliced tomatoes and onions to create an irresistible lunch or dinner option that packs bold flavors in every bite!
Preparing the Fish: Marinating and Cooking
Before cooking any fish dish, it is essential to prepare the fish by marinating it properly. Marinating helps to tenderize the fish and enhance its flavor. For this blackened tuna sandwich recipe, mix together olive oil, soy sauce, lemon juice, garlic powder, onion powder, paprika, cumin and cayenne pepper in a bowl. Coat your tuna steak with the marinade mixture and let it sit for at least an hour in the refrigerator.
Once marinated adequately, remove the tuna from the fridge and preheat your grill on high heat. Make sure to brush some oil on both sides of your tuna steak before placing it on the grill grates. Grill each side for about 3-4 minutes or until cooked through depending on how thick your tuna is.
To assemble your blackened tuna sandwich on a grilled bun; slice a tomato into thin rounds and toss baby arugula with lemon juice and olive oil dressing. Toast buns lightly before adding mayonnaise as a base spread; then add tomato slices followed by arugula leaves stacked over one another till they’re roughly as thick as your piece of grilled Tuna Steak; finish with sliced red onions atop all of these ingredients before closing off with an additional bun half!
Making the Bun: Toasting and Grilling
Toasting and grilling a bun may seem like a simple task, but it can make all the difference in creating the perfect sandwich. For a blackened tuna sandwich, toasting the bun will help create a sturdy base that can hold up against the juicy tuna and any additional toppings. Start by slicing the bun in half and lightly buttering both sides. Place it face-down on a heated skillet or grill for 1-2 minutes or until golden brown.
Grilling the bun takes it to another level by adding smoky flavor and texture. After toasting, move the buns over to direct heat on your grill, cut side down. Let them cook for an additional 30 seconds to 1 minute until they have distinct grill marks. Be sure to keep an eye on them as they can burn quickly.
Overall, taking an extra minute or two to toast and grill your buns will elevate even the simplest of sandwiches into something truly special. The lightly crispy exterior and soft interior provide contrast in every bite while also preventing soggy bread from ruining your meal.
Assembling the Sandwich: Arranging and Plating
When it comes to assembling a sandwich, the presentation can make all the difference. For a blackened tuna sandwich on a grilled bun, arranging and plating can elevate the dish from a simple lunch to an impressive meal. Start by spreading mayonnaise or aioli on both sides of the bun to enhance flavor and texture. Then, place lettuce leaves on the bottom half of the bun followed by thick slices of ripe tomatoes.
Next, add your blackened tuna steak to the sandwich. The key here is to cut it into even pieces that will fit nicely between the slice of bread without falling out when picked up. Once you’ve placed your tuna steak onto your sandwich, garnish it with thinly sliced red onions and pickles for an extra crunch.
Finally, top off your masterpiece with some freshly chopped herbs like parsley or cilantro for a pop of color and flavor. Serve with chips or fries for a complete meal that’s sure to impress anyone who takes a bite! With these tips in mind, you’ll have no trouble arranging and plating your next blackened tuna sandwich perfectly.
Serving Suggestions: Accompaniments
To make the perfect blackened tuna sandwich, it’s essential to pair it with the right accompaniments. One option is to top the sandwich off with some fresh and crunchy lettuce, which will add a nice contrast to the soft tuna. Adding creamy avocado slices or guacamole can also complement the spicy seasoning of the blackened fish.
Another great option for serving suggestions is to serve the blackened tuna sandwich with a side of sweet potato fries. The sweetness from the fries enhances the spiciness of the fish even more, creating a flavor explosion in your mouth. Additionally, sweet potato fries are healthier than regular fries as they contain fewer calories and more vitamins.
Lastly, if you’re looking for something lighter on your side dish menu, you could serve your blackened tuna sandwich with a crisp garden salad. This option provides an excellent balance between crunchy vegetables and protein-rich fish while keeping things light and refreshing. Add some citrusy dressing like lemon vinaigrette or orange-ginger sauce for added zestiness!
Conclusion: Savory and Satisfying
In conclusion, the blackened tuna sandwich on a grilled bun is both savory and satisfying. The combination of the perfectly seasoned tuna with the crispy texture of the grilled bun creates a delicious contrast that will leave you wanting more. The addition of fresh lettuce, juicy tomato slices, and tangy mayo add brightness and depth to this already fantastic sandwich.
Not only is it delicious, but this sandwich is also a healthier option compared to other fast food sandwiches. Tuna is an excellent source of lean protein and omega-3 fatty acids that are essential for good heart health. Grilling the bun instead of using butter or oil creates a crunch without adding extra unwanted calories.
Overall, if you’re looking for a tasty yet healthy meal option that will fill you up without any guilt, look no further than the blackened tuna sandwich on a grilled bun. It’s perfect as a lunchtime treat or even as an easy dinner option when you’re short on time but still want something flavorful and nourishing.
Of Course…
…the above image is available as wall art to decorate your kitchen. It is also available on a variety of home decor items.
Sunflowers are an iconic symbol of summer, bright and beautiful – and more.
A sunflower’s sunny yellow petals seem to beam out a message of joy and happiness. But have you ever considered what lies at the heart of this flower? The head of a sunflower is a complex structure that plays an important role in the growth and life cycle of the plant. It is also remarkable for its intricate design and adaptability to different conditions. What lies inside the sunflower head are features that make it a uniquely incredible structure.
What exactly is the Sunflower Head?
The sunflower head is actually made up of many individual flowers. It is a pseudanthium, or flowerhead, consisting of many tiny flowers arranged in spirals around a central disk, with each flower facing outward. The disk is made up of the flower base, which includes a stalk and a peduncle. The flowers themselves consist of five petals and an outer ring of many toothed ray florets. Each petal has a green bottom half with a white top half. At the center of each petal, there is a dark brown to blackish spot. The only “downside” is that the flower has a fetid smell. At the base of the flower are five stamens with anthers that are yellow or white and hair-tipped. They are longer than the filaments. The fruit (the seed) is a follicle with five valves.
Sunflower seeds are a nutritional powerhouse, hidden inside the head of a sunflower. Not only are they rich in healthy fats and vitamins, but they are also a great source of edible oil. Sunflower seed oil is full of essential fatty acids and antioxidants that can help improve overall health. As an added bonus, this oil has a light flavor that won’t overpower the taste of your favorite foods.
Face of a Sunflower
The most common type of sunflower seed used for extractable oil is black-oil sunflowers. These seeds have thinner shells than other varieties and produce up to 40% more oil per pound than any other type of seed available on the market today. The high yield makes them ideal for commercial production and use in processed foods such as crackers, chips, breads, cookies, sauces and dressings.
A sunflower lost in a crowd of sunflowers.
A sunflower is truly a work of art.
Each individual flower has its own stem and petals, though they are much smaller than traditional blooms. The center floret is larger than those around it and provides the famous yellow disc that we’ve come to associate with sunflowers. Every other floret produces a small black seed surrounded by thin bristles that help disperse the seeds when ripe and ready for sowing. It’s truly fascinating how Mother Nature can create such magnificent works of art!
Each sunflower image can be “clicked” to see more detail or you can click a link below to see even more choices…
