Or perhaps tuna steaks? Using foccacia for this instead of a traditional roll allows you to slice thick steaks in half to stretch them a little further, and sets up a good bun-to-meat ratio. A smear of wasabi mayo seals the deal. And, for the love of Pete, before you put a hot dog (red snapper or otherwise) on the grill, consider one of the several local sausages available around town, at stores and the farmer’s market.
Todd Richard can be reached attmr@maine.rr.com.
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