This recipe from dinner guru Jenny Rosenstrach is the answer to your weeknight dinner dreams! In just 25 minutes you will be in heaven with this fabulous meal. It showcases West coast, line-caught albacore tuna: a very special piece of fish indeed. It’s much whiter than other tunas but is just as meaty and silky smooth. The fresh tomato salsa, sesame-soy marinade and sriracha mayo are a flavor bomb trio that makes us crazy for this dish.

What you’ll need: 1 tablespoon low-sodium soy sauce (0.6 oz) 1 teaspoon toasted sesame oil (0.2 oz) 2, 5 oz albacore tuna steaks 1 lime (2.5 oz) 4.5 oz cherry tomatoes a small bunch of cilantro (0.75 oz) 1 oz scallion(s) 1 ½ tablespoons red wine vinegar (0.85 oz) 3 tablespoons mayonnaise (1.5 oz) 1 teaspoon Sriracha (0.3 oz) 2 pieces tandoori Naan bread (6.3 oz) Olive oil Coarse salt Freshly ground black pepper baking dish grill, grill pan or skillet

Recipe steps:

Marinate tuna Whisk together soy sauce, sesame oil, and a pinch of freshly ground black pepper in a baking dish. Add tuna and turn to coat. Let steaks rest at room temperature for about 10 minutes. Squeeze juice of ½ a lime overtop, turning fish to fully coat. Let marinate about 5 minutes.

Make salsa Meanwhile, halve cherry tomatoes, cutting any large ones into quarters and place in a medium bowl. Remove leaves from cilantro stems and chop; add to bowl with tomatoes. Cut root end off of scallion(s), then finely chop white and light green parts on an angle. Add to tomato mixture with 1½ tablespoons each olive oil and red wine vinegar. Season with salt and set salsa aside.

Make sriracha mayo Stir together mayonnaise and Sriracha until smooth.

Grill bread Heat a grill, grill pan or skillet to high. Grill naan breads (or toast in the skillet), 30 seconds per side.

Cook tuna Remove tuna from marinade. Add to grill or grill pan and cook until lightly charred, about 3 minutes per side. Alternately, add 1 tablespoon oil to skillet and sear until brown on each side, about 2-3 minutes per side.

Assemble sandwiches Spread the sriracha mayo evenly across the naan breads. Center tuna steaks over the sauce and spoon the salsa fresca over the top. Enjoy!

Suggested Sips: A lightly oaked Chardonnay or a light red wine like Pinot Noir