Jordan’s Lobster Dock: Tuna Steak Sandwich – The Bite


by on May 2nd, 2012

THE BITE: Last time we wrote about Jordan’s Lobster Dock, faithful reader Local Broker chastized us for highlighting Buffalo wings. “Why would anyone who wanted wings ever go to Jordan’s in the first place?” he decried. So, in our continued quest to please our readers, this time we take on the seafood by ordering a tuna steak sandwich.

The tuna steak sandwich from Jordan’s Lobster Dock (2771 Knapp Street) is one hefty affair, both in weight and in size. The steak itself measured approximately 1.5″ thick and  about 6″ long by about 5″ wide at its widest. It probably weighed in at a good 1/2 pound. The tuna steak sandwich is available a la carte for $11.99, with traditional French fries for $12.99 or accompanied by sweet potato fries for $13.99. (Hint for takeout: go a la carte  - Jordan’s fries don’t travel well.)

Now if you look closely in that picture you can just barely see the edges of a standard grilled hamburger bun poking out from the underneath the iceberg lettuce and fish. I’m not complaining here, but this hunk of fish completely over powered that wimpy hamburger bun, which made it impossible to consume this as a sandwich.

When I ordered, I was told that the tuna steak was grilled. Looking at the fish, I’m a bit confused. I don’t see any grill marks, which makes me think it was “grilled” on a traditional flat top or cooked in a pan. Looking at the bun, I’m really confused. The insides of the bun, which are a lovely golden brown color, appear to be toasted on the flat top or under a salamander,  but the outside top and bottom of the bun clearly showed grill marks. What’s going on here?

I dutifully put the sandwich together. First, I squeezed the lemon wedge on to the tuna, wrapped it in the lettuce and  placed it all in the bun. I tried biting into it, but the tuna just kept slipping out of the sndwich. Finally succumbing to a fork and knife, this tuna  steak was over-cooked, dry and bland. This hunk of fish screamed for seasoning. Or flavor.

I ended my last review of Jordan’s Lobster Dock by answering the question if one could find good buffalo wings at Jordan’s. Today I ask “Can one find a good tuna steak sandwich at Jordan’s?”  Unfortunately both questions get the same answer; sadly, no.

Jordan’s Lobster Dock, 2771 Knapp Street, (800) 404-CLAW. Jordan’s mailing address may be on Knapp Street, but it’s really located just east of Knapp on Harkness Avenue right next to TGI Friday’s.

The Bite is Sheepshead Bites’ weekly column where we explore the foodstuffs of Sheepshead Bay. Each week we check out a different offering from one of the many restaurants, delis, food carts, bakeries, butchers, fish mongers, or grocers in our neighborhood. If it’s edible, we’ll take a bite.

Jordan's Lobster Dock on Urbanspoon

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  • Local Broker

    For some reason i think i have said this here before but i will say it again. The only way to cook tuna is on your tongue.

    • nolastname

      You are so transparent. ;-)

      • nolastname

        I tried tuna tartare, not my cup of tea. They say the center of a steak should have a transparency to it. I like mine cooked until it flakes.

  • Arthur Borko

    I’m sending you back here again Rob. You need to rate their fried Calamari.

  • Jenny

    The best thing at Jordan’s are the fried shrimp and new england clam chowder. Hands down the best!

  • http://www.bigapplesewer.com/ Master Plumber

    I’ve gotta say,  McDonalds makes their fish sandwich look more appetizing…

    • nolastname

      The McDonalds on Nostrand Ave is sporting a “C” rating. Can you imagine…..a food franchise with a “C”. Ronald must be bugging out.

      • http://www.bigapplesewer.com/ Master Plumber

        I’m sure the McDonalds on Nostrand isn’t the cleanest place in the world and I’m sure there are many other franchises and restaurants that aren’t the cleanest places in the world either but I do a lot of work for restaurants and it seems that the NYC Dept. of Health’s rating system can be very unfair.  It has become just another way for the city to generate revenue and hurt small business but this is probably a topic for another day.  I wouldn’t want to take away from Jordan’s scrumptious tuna steak sandwich.  After all, thats why were all here!

        • nolastname

          You don’t have to tell me about Jordan’s being scrumptious…..I worked there. LOL

          • ShadowLock

             Sorry i can’t read Squiggly text!   ก็็็็็็็็็็็็็็็็็็็็
            กิิิิิิิิิิิิิิิิิิิิ ก้้้้้้้้้้้้้้้้้้้้ ก็็็็็็็็็็็็็็็็็็็็
            กิิิิิิิิิิิิิิิิิิิิ ก้้้้้้้้้้้้้้้้้้้้ ก็็็็็็็็็็็็็็็็็็็็
            ก็็็็็็็็็็็็็็็็็็็็ กิิิิิิิิิิิิิิิิิิิิ

          • nolastname

            This place is on 18th Ave near 63 or 62 Street. It was a restaurant but is under new ownership. They have THE best dim-sum and soups served family style. The place is mobbed. It was good before, I can’t believe they made it better.

      • Barkingspider07

        That place is disgusting.  I went in there twice in a one month period and drove all the way back to return the food and get my money back.  First of all, the dirty napkins and straw wrappers all over the floor.  Come on guys – get the broom out and sweep up the garbage.  Second of all, quality of the food is zero.  I ordered a steak and egg bagel, and the first time, it was covered with mayonnaise, the second time, the bagel was burned.  I brought it back both times.  Then the fricken manager has the balls to ask me what was wrong with it?  No more McD’s for me.

      • us citizen

         Look what happened to the one on the bay rd

        • nolastname

          Just passed Coney and U…they have an “A”. 
          The new Chinese market is open right next door. Stuff looks fabulous. Prices on Pork are great.

  • Old Sheepshead Hand

    You go to this place for the raw bar, the cooked shellfish, and the lobster bisque. You don’t go here for this kind of food. This is a working class American seafood joint which means working class American concepts about food. We don’t enjoy raw seafood in this country (again, except certain shellfish and that is for select tastes). So the approach to tuna steak is to treat it like hamburger but with paranoia about bacteria so to always make it well done. 

    Local broker is effectively right. You want to enjoy tuna? Eat it raw. OR – lightly seared on the outside but leave the inside raw. It’s OK – it won’t kill you – unless of course it isn’t fresh but you’ll smell it from a mile away.

    Yeah I’m a foodie, got a problem?