The seafood at Loaf & Fish sandwich and taco stand, in San Diego's Tuna Harbor Dockside Market, varies by the week and seasons, from rockfish to black cod. All of it is sustainably caught by the local fishermen who sell at the market.
1 1/2 tablespoons each extra-virgin olive oil and canola oil
1 1/4 teaspoons Cajun seasoning, such as Spicely Organics
3/4 teaspoon sweet paprika
3/4 pound ahi (yellowfin) tuna steaks (1/2 in. thick)
2 bolillos or 6-in. lengths of soft French bread
1/2 cup mayonnaise
1 tablespoon sour cream
2 teaspoons canned chipotle chile in adobo sauce
1 small garlic clove, minced
1/4 teaspoon each sugar, kosher salt, and pepper
1/2 cup mashed avocado
1 small tomato, sliced crosswise
About 1/4 of a small red onion, thinly sliced into half-moons (about 1/2 cup)
1 cup finely shredded romaine lettuce
How to Make It
Season fish: In a small bowl, blend oils. In another small bowl, mix Cajun seasoning and paprika together. Rub tuna all over with about 1 tbsp. oil and then with spice blend. Chill until ready to grill.
In a blender, whirl all chipotle mayo ingredients together. Chill until using.
Prepare toppings and set aside.
Cook fish and toast rolls: Heat a grill or a ridged grill pan to medium high (450°). Season fish on both sides with salt and pepper. Grill fish, lid open, turning once, until seared on the outsides but still pink in the middle third, 2 to 3 minutes total.
Meanwhile, halve bolillos and brush cut sides with remaining 2 tbsp. oil blend. Grill on both sides until toasted, about 2 minutes (or toast in oven or on a cast-iron pan if using a grill pan for fish).
Assemble sandwiches: Spread top half of each roll with some sauce. Layer bottom halves with avocado, fish, and about 1 1/2 tbsp. sauce (enough to drip over the fish), followed by tomato, red onion, and lettuce. Set the tops on and serve with lots of napkins.
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