{"id":34499,"date":"2026-10-16T19:23:48","date_gmt":"2026-10-16T19:23:48","guid":{"rendered":"https:\/\/www.vicsocotra.com\/wordpress\/?p=34499"},"modified":"2026-10-20T19:27:34","modified_gmt":"2026-10-20T19:27:34","slug":"reunion-to-tuna-steaks","status":"publish","type":"post","link":"https:\/\/www.vicsocotra.com\/wordpress\/reunion-to-tuna-steaks\/","title":{"rendered":"Reunion to Tuna Steaks!"},"content":{"rendered":"

\"\" \"\" \"\" \"\"<\/p>\n

You can see the pace of things pick up with the Senior folks from other times come back to tell the ones serving now just exactly things got the way they are that require fixing. Or make attributes to the non-participants or something, It was a joyful reiteration of many great times past!<\/p>\n

The Usual Suspects at the Happy Hour had discovered that fritters are a reliable breakfast entree, and with a side of a couple versions of Vic’s favorite salad fish: tuna, based partly on what occasional inspiration Amanda has done with Jersey Mike’s #10 sandwich menu, proving what offering that a proper tuna sandwich doesn’t have to come out of a can.<\/p>\n

First, we need to make a nod to yesterday, and to the Mail that got opened this morning.<\/p>\n

It was a minor riot down at Mike’s American Grill in our jostling segment of the packed main floor. One of our most recent distinguished alumni, VADM Bob Sharp, energized a fitting conclusion to an afternoon of old friends that featured our classic couples, the Barkells and Botts, and the long list of memorable Usual Suspects swapping stories over somethings cold.<\/p>\n

And others hot.<\/p>\n

We did not dine at Happy Hour, but Mike’s is a festive tradition here in NoVA, and worth a visit if you are in the area for your own Happy Hour. The Socotra Galley never stays away from food that can be shoveled to the crowd during the periods of stressful overseas nonsense we have all shared and which can be managed with production, beverages and decent tasty food.<\/p>\n

Yesterday in the Production Segment, we were exploring the possibilities of copying Jersey Mike’s magnificent #13 Original Italian, with its procession of Italian cold cuts, provolone and all the bright, sharp flavors that make a chopped Italian sub salad such an agreeable lunch.<\/p>\n

That naturally led to the #10 Tuna Fish, a familiar combination of tuna salad and fresh vegetables that has been rescuing hungry Americans from lunchtime indecision for generations.
\nBut it raised an interesting question.<\/p>\n

Why must a tuna sandwich always begin with a can? Here is a good looking old version:<\/p>\n

\"\"<\/p>\n

As you know, we have a seafood department here at Socotra House, after all, and Vic has been attempting to remind the rest of the Galley crew that fish do not necessarily arrive pre-shredded and swimming in oil or mayonnaise.<\/p>\n

So we are going to borrow the lively Italian character of the Jersey Mike’s #13, acknowledge Amanda’s lunchtime genius in producing a kick-off of the #10, and introduce something a little different.
\nVic’s Three-Star Director Grade Tuna Steak Sandwich!<\/p>\n

Blackened Tuna Sandwich 6 oz. Tuna S\u2026 – Cafe Calamari<\/p>\n

30 minutes yields a production of enough sandwiches for a shift change with day-snake diners of a dozen.<\/p>\n

Galley Recipe \u2014 Shift Change and Day Snakes batch of twelve<\/p>\n

\"\"<\/p>\n

Directions<\/p>\n

Deirdre handles the dressing, so there is normally a tub of something ready to go in the Fridge. Add Kewpie mayonnaise, lemon zest, lemon juice and Dijon. Refrigerate until service. With the chips we got for tomorrow, we sometimes snack on the dressing!<\/p>\n

Vic takes the tuna. Pats the steaks dry, brushes lightly with olive oil and seasons with salt, pepper and oregano. Sear in a very hot skillet or on the new grill down on the patio. For the general luncheon crowd, cook to 145\u00b0F internally; a rare center is an option only when appropriate for the diners and handling the fish’.
\nHolly prepares the Italian crunch. Thinly slice the onions, tomatoes and peppers. Toss the greens lightly with vinaigrette and present well layered.<\/p>\n

Rocket handles the bread from the baguette duffle. He toasts the ciabatta cut-side down, then adds the provolone while warm.
\nSplash conducts final assembly. Spread lemon-Kewpie dressing on the rolls, layer the vegetables and sliced tuna, add the peppers and close the sandwiches.<\/p>\n

The unusual twist? Warm tuna, cold Italian salad<\/p>\n

The contrast makes this sandwich special. Keep the fish warm, the vegetables chilled and crisp, and the bread toasted. A few drops of Kyoto soy sauce in the lemon-Kewpie dressing would add a little Japanese character without overwhelming the tuna.<\/p>\n

Serve open face with a Kewpie Japanese mayo sauce with dill and extra virgin oil served cool with some julienned onions, olives and pickles, Japanese Kewpie, fresh dill, Mediterranean olives and pickles \u2014 served cool.<\/p>\n

Vic’s Three-Star Open-Faced Tuna<\/p>\n

Tonijn | Sligro.nl<\/p>\n

Three Stars, Two Sandwiches and One Cool Luncheon<\/p>\n

The Usual Suspects had barely finished celebrating Vice Admiral Bob Sharp’s star turn pumping up the group at Mike’s American Grill when the conversation returned, as is inevitable around Socotra House, to the subject of lunch.<\/p>\n

Yesterday’s discussion of Amanda’s dissection and reconstruction of Jersey Mike’s #13 Italian salad had reminded us of the possibilities of a good sandwich without all the bread. The #10 Tuna Fish raised a related question: why not use a real tuna steak?<\/p>\n

So, Vic’s seafood department is presenting a compromise between the Japanese and Mediterranean traditions.<\/p>\n

We are cooking the tuna properly, cooling it down, and serving it open-faced over lightly toasted ciabatta with a generous spoonful of Japanese Kewpie mayonnaise blended with fresh dill, lemon and extra-virgin olive oil.<\/p>\n

A little julienned red onion, some olives and crisp dill pickles provide the finishing touches.
\nIt is cool, colorful, and just substantial enough for an October luncheon without putting the afternoon watch section to sleep.<\/p>\n

And with the lively discussion of times with Vice Admiral Tom Wilson and others, we had plenty of stars in the crowd and figured the least we could do was provide the tuna.<\/p>\n

From the Wardroom to the Galley, lunch is served!<\/p>\n

\"\"<\/p>\n

For the Whole Foods shopping run, look for 365 Organic Blue Corn Tortilla Chips, 365 Yellow Corn Tortilla Chips, rotisserie chicken, cream cheese, Buffalo sauce, ranch and shredded cheddar. Availability will vary by store.<\/p>\n

More on that matter tomorrow, or later today if we wind up back in the Cube Farm.<\/p>\n

Copyright 2026 Vic Socotra
\nwww.vicsocotra.com<\/p>\n","protected":false},"excerpt":{"rendered":"

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