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Grilled Tuna And Roasted Pepper Sandw. On Thyme Focaccia
Recipe By : From Gourmet Magazine, July 1997
Serving Size : 6 Preparation Time :0:00
Categories : Seafood Sandwiches
Amount Measure Ingredient -- Preparation Method
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2 pounds Tuna steaks -- (1/2-inch thick)
-- OR four 6-ounce cans oil-packed tuna
2 tablespoons fresh lemon juice
1 teaspoon minced fresh thyme leaves
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 cups fresh flat-leafed parsley leaves
3/4 cup sliced red onion (about 1)
1 thyme focaccia (recipe follows)
3 large red bell peppers -- roasted and peeled
-- (see technique
-- formatted as recipe "to quick-roast
-- and peel chilies ..."
2 tablespoons drained capers
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.
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