Fresh tuna hero

1 servings

Ingredients

Quantity Ingredient
6 larges Cloves of garlic
1 tablespoon White wine
2 tablespoons Plus 1 teaspoon pure olive oil Salt and freshly ground black pepper, to taste
½ pounds Tuna steak, 1 1/2 inches- thick
4 French bread rolls, about 5 inches long, or 1 long baguette (see note)
2 tablespoons Extra-virgin olive oil
4 Thin slices red onion
2 ounces Thin string beans (stem ends trimmed), blanched
4 larges Slices ripe tomato
1 Roasted red bell pepper, quartered lengthwise (see recipe)
1 tablespoon Chopped flat-leaf parsley

Directions

Fresh tuna is readily available at all fish markets and in most supermarkets today. The freshest, best tuna has deep red flesh. If the tuna is turning dark around the edges, don't buy itQit's not fresh.

1. Preheat oven to 350!F.

2 Cut off about ¼ inch from the top of each clove of garlic; discard. Place garlic cloves in a small ramekin. Drizzle with white wine and I teaspoon pure olive oil. Sprinkle with salt and pepper, cover with foil and bake for 1 hour, or until garlic is soft. Remove and cool to room temperature.

3. Sprinkle both sides of tuna with black pepper. Heat remaining 2 tablespoons pure olive oil in a non stick skillet. Sear tuna over medium-high heat and cook for 3 minutes per side for medium rare.

Remove from pan, cool and cut crosswise into 8 thin slices. Reserve.

4 Slice the top third off each roll, lengthwise; reserve tops. Hollow out the center of each roll. Brush insides with the extra-virgin olive oil. Squeeze the roasted garlic cloves from their skins and spread over the inside of each roll.

5. To assemble sandwiches, lay 2 slices of tuna along bottom of each roll; cover with slice of onion. Next, lay string beans lengthwise.

Top each with a slice of tomato and roasted pepper, pressing down on ingredients. Sprinkle evenly with black pepper and parsley. Cover rolls with reserved tops; press down again. To ensure that the sandwich is perfectly moist, wrap tightly in plastic wrap and refrigerate 2 to 3 hours before serving. From the files of Al Rice, North Pole Alaska. Feb 1994

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