An indoor speed grill makes grilling easy & quick.
Olive Tapenade
1/3 c. pitted green olives
1/4 c. kalamata olives
1 T. drained capers
1 T. plus 2 t. extra-virgin olive oil
1 T. fresh lemon juice
1 T. chopped fresh parsley
1 t. lemon zest
1 anchovy, minced
freshly ground black pepper
1/3 c mayonnaise
2 T. dijon mustard
1 (12-14 oz.) tuna steak
4 ciabatta buns
fresh spinach
4 thin slices of red onion
1/2 c. purchased roasted red peppers, drained
For Tapenade: Combine both type olives, capers, 1 T. oil, lemon juice, parsley, lemon zest, & anchovy in food processor. Pulse until olives are just chopped. Season with pepper.
Stir the mayo & mustard in separate small bowl to blend.
Brush the tuna steak lightly with 2 t. oil. Sprinkle with salt & pepper. Grill the tuna until golden on the outside and just opaque in the center, about 2 minutes per side. Grill cut ciabatta buns cut side down until lightly toasted, about 2 minutes.
Spread mayo mixture over bottom and top halves of the ciabatta. Arrange a layer of spinach & red onion on bottom halves. Cut the tuna steaks into 1/2" slices and arrange over the onion. Spoon tapenade over tuna. Top with red peppers then ciabatta tops.
Brush the tuna steak lightly with 2 t. oil. Sprinkle with salt & pepper. Grill the tuna until golden on the outside and just opaque in the center, about 2 minutes per side. Grill cut ciabatta buns cut side down until lightly toasted, about 2 minutes.
Spread mayo mixture over bottom and top halves of the ciabatta. Arrange a layer of spinach & red onion on bottom halves. Cut the tuna steaks into 1/2" slices and arrange over the onion. Spoon tapenade over tuna. Top with red peppers then ciabatta tops.
1 comment:
Wow! Yum! That's some kind of fancy sandwich! It looks like something Giada would make on Food network!!
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