Recipe - Grilled Tuna And Roasted Pepper Sandw On Thyme Focaccia

2 pound Tuna steaks; (1/2inch
thick) OR four 6ounce cans
oilpacked tuna
2 tablespoon Fresh lemon juice
1 teaspoon Minced fresh thyme leaves
One fourth cup Plus 2 tablespoons
extravirgin olive oil
2 cup Fresh flatleafed parsley
leaves
Three fourths cup Sliced red onion (about 1)
1 Thyme focaccia (recipe
follows)
3 lg Red bell peppers; roasted
and peeled (see technique
formatted as recipe "to
quickroast and peel
chilies ..."
2 tablespoon 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
wellseasoned 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 One fourth 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,One fourth 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 MCRecipe Digest V1
#748 by C4 c4@groupz.net on Aug 19, 1997