Recipe - Grilled Tuna And Roasted Pepper Sandwiches On Thyme Focaccia

2 pound 1/2inchthick tuna steaks
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
1/8 cup Sliced red onion; (about 1)
1 Thyme Focaccia
3 lg Red bell peppers; roasted
and peeled
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.

Gourmet July 1997

Posted to recipeludigest by Sandy sandysno@pctech.net on Mar 16, 1998