| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 2 |
lb |
1/2-inch-thick tuna steaks |
|
|
or four 6-ounce cans |
|
|
oil-packed tuna |
| 2 |
T |
Fresh lemon juice |
| 1 |
t |
Minced fresh thyme leaves |
| 1/4 |
c |
Plus 2 tablespoons |
|
|
extra-virgin olive oil |
| 2 |
c |
Fresh flat-leafed parsley |
|
|
leaves |
| 1/8 |
c |
Sliced red onion, about 1 |
| 1 |
|
Thyme Focaccia |
| 3 |
|
Red bell peppers, roasted |
|
|
and peeled |
| 2 |
T |
Drained capers |
INSTRUCTIONS
1998
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. Gourmet July 1997 Posted to recipelu-digest by Sandy
<sandysno@pctech.net> on Mar 16,
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