| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 2 |
lb |
1/2-inch-thick tuna steaks 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 |
| 1/8 |
c |
Sliced red onion; (about 1) |
| 1 |
|
Thyme Focaccia |
| 3 |
lg |
Red bell peppers; roasted and peeled |
| 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.
Gourmet July 1997
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 16, 1998
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