We traveled to South Beach for Spring Break and stopped into the Dutch Restaurant in the W hotel for lunch. My hubby ordered a fish sandwich (that he didn’t particularly like) that came with this mayo sauce that he loved.
I asked the waiter the ingredients and he gave me a quick rundown and I figured I would some research later to see if I could find it on line. It was actually pretty easy. Andrew Carmellini, the chef at the Dutch is pretty published so several of his recipes are on line. I changed it just a bit, based on what ingredients I could easily get here.
- 4 mahi tuna steaks
- 2 tablespoons ground paprika
- 1 tablespoon ground cayenne pepper
- 1 tablespoon onion powder
- 2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon dried parsley
- 4 buttery buns
- Large tomato. sliced
- 2 tablespoon canola oil
- 1/4 cup regular mayonnaise
- 1/2 cup thai hot chili mayonnaise
- 3 scallions, sliced thin
- 1 teaspoon chili paste (Sambal Oelek)
- 1 tablespoon lime juice
- 1/8 teaspoon salt
- 2 tablespoon red caviar (roe fish)
Mix paprika, peppers, onion powder, salt and parslye in a bowl. Lightly cover steaks on both side with mix.
Let fish rest while you make mayo.
Add your two mayos to medium bowl, scallions, chili paste, lime, salt and caviar. Stir to combine.
You will have extra. Try and store in a glass container instead of plastic. I used Ball Canning Jar. Mayo can last up to 3 weeks in fridge. Pull out for any burger or fish dish!
Heat up a medal skillet over medium-high heat. Add Canola Oil to pan until starts to shimmer. Add Tuna Steaks to sear 4-5 minutes. Flip when edges turn white up to about half of steak. Cook other side for another 4-5 minutes.
Place steak on bun with a tomato slice, lettuce and a tablespoon of mayo.
Serve with a side of Sweat Potato Waffle Fries.