Ahi Tuna Sandwiches

As all of my family and friends know that for me, visiting Napa is heaven on earth here in California.  Not only for its beautiful wines and gorgeous country sites but, as a person who enjoys fine dinning it's a place where gastronomy comes to life. With so many wonderful restaurants in the Napa Valley one, can eat at a different restaurant every night for over a year and still not visit every one of them. So due to this  great array of restaurants, I like to discover a different place at each one of my visits to the Napa Valley but, one place that its always a must return to in each trip is of course, Mustards Grill in Yountville.

Mustard's cookbook sits on my kitchen counter as my number one go to cookbook and kitchen bible.  Even as some of its recipes are a little lengthy and complicated, I have duplicated many of them and have come with an easier and faster version for some of the dishes.  Of course if I have the time I don't skip a step and go for the real "macoy"  plus use the best ingredients available including organic and fresh baked.

One of my "bff's" Chris (hi chacha girl), loves tuna sandwiches but she's very busy lady and does not have time for a complicated meal so, this one is for you girl friend.

Ahi Tuna Sandwiches

Ingredients:                                                       Serves:  6

6 (1/4 lb) ahi tuna steaks, cut 3/4" thick
6 slices of red onion, cut 1/4" thick  (you may omit Chris)
salt and freshly ground black pepper
1 T evoo
6 poppyseed buns, preferably made with broiche dough
1 to 2 T basil pesto
4 to 5 T aioli with wasabi
pickled ginger
arugula, remove tough stems

If you have the time of course make your own basil and aioli but if not, store bought its fine.
Brush the tuna steaks and onions with the olive oil, sprinkle salt and pepper on steaks.  Grill the tuna and the onions for about 1 1/2 to 2 minutes per side for medium-rare to medium for the tuna.
Split the buns and toast lightly on grill cuts sides down. Combine the pesto and aioli and, spread mixture on buns.
Assemble the sandwiches with a piece of tuna, a slab of onion, several slices of pickled ginger and some arugula, close the sandwich and enjoy.  A side of homemade potato chips its great with this and of course a glass of a wonderful sparkling wine, "Cheers"