Grilled Tuna And Roasted Pepper Sandwiches

Recipe Ingredients

2 lbs	908g / 32oz	Tuna steaks - (1/2-inch thick) OR four 6-ounce cans oil-packed tuna
2 tablespoons	30ml	Fresh lemon juice
1 teaspoon	5ml	Minced fresh thyme leaves
1/4 cup	59ml	Plus 2 tablespoons extra-virgin olive oil
2 cups	80g / 2.8oz	Fresh flat-leafed parsley leaves
3/4 cup	46g / 1.6oz	Sliced red onion (about 1)
1		Thyme focaccia (recipe follows)
3		Red bell peppers - roasted and peeled (large)
2 tablespoons	30ml	Drained capers

Recipe 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 an d wrap tightly in plastic wrap. Chill sandwiches at least 1 hour and up to 1 day.

Source:
From Gourmet Magazine, July 1997

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