| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Seafood, Sandwiches |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Tuna steaks; (1/2-inch thick) OR four 6-ounce cans oil-packed tuna |
| 2 |
tb |
Fresh lemon juice |
| 1 |
ts |
Minced fresh thyme leaves |
| 1/4 |
c |
Plus 2 tablespoons extra-virgin olive oil |
| 2 |
c |
Fresh flat-leafed parsley leaves |
| 3/4 |
c |
Sliced red onion (about 1) |
| 1 |
|
Thyme focaccia (recipe follows) |
| 3 |
lg |
Red bell peppers; roasted and peeled (see technique formatted as recipe "to quick-roast and peel chilies …" |
| 2 |
tb |
Drained capers |
INSTRUCTIONS
If using tuna steaks, prepare grill.
Season tuna steaks with salt and pepper and grill on an oiled rack set 5 to
6 inches over glowing coals 3 to 4 minutes on each side, or until just
cooked through. (Alternatively, tuna steaks may be grilled in a hot
well-seasoned ridged grill pan over moderately high heat.) Transfer tuna to
a platter and cool. In a large sealable plastic bag combine lemon juice,
thyme, and 1/4 cup oil and add grilled tuna. Marinate grilled tuna,
chilled, turning bag occasionally, at least 1 hour and up to 1 day. If
using canned tuna, drain tuna and in a bowl stir together with lemon juice,
thyme,1/4 cup oil, and salt and pepper to taste. In a bowl toss together
parsley, onion, and remaining 2 tablespoons oil and season with salt and
pepper. Pat roasted peppers dry. Halve focaccia horizontally and layer one
half with peppers, tuna, capers, and parsley salad. Top sandwich with
remaining focaccia half, pressing gently, and cut lengthwise in half and
crosswise into thirds to make 6 sandwiches. Cut sandwiches in half
diagonally and wrap tightly in plastic wrap. Chill sandwiches at least 1
hour and up to 1 day. Makes 6 sandwiches.
Recipe by: From Gourmet Magazine, July 1997 Posted to MC-Recipe Digest V1
#748 by C4 <c4@groupz.net> on Aug 19, 1997
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