Author Notes
The historic Grand Central Oyster Bar gets into the spirit of the “Big Game” this week, highlighting a plethora of seafood from the New England waters on its menu with a special salute to the Eagles.
"New England produces bountiful fruit from the sea, and great football performances, making the Patriots hard to pick against,” says Oyster Bar executive chef Sandy Ingber, a.k.a. the Bishop of Bivalves. “But the Eagles are a team of destiny. My pick is Philadelphia 24, New England 17."
As a tribute his selection of the Eagles and Philly fans, Ingber is adding what he calls a “GREAT and CLASSIC” Philadelphia Tuna Cheesesteak Sandwich to the Oyster Bar’s seafood-driven menu on Friday, February 2 and Saturday, February 3, priced at $14.95. —Diego Isio
Ingredients
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3 ounces
tuna steak, grilled
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1
club sandwich roll
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1
sauteed onions
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1
melted cheddar cheese sauce or Cheez Whiz
Directions
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Grill tuna steak to desired doneness (rare, medium rare, etc.)
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Slice steak
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Sautee onions
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Heat Cheez Whiz
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Assemble on sandwich
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