Tuna steak and vegetable sandwiches

Yield: 1 servings

Measure Ingredient
¾ cup Plus 2 tablespoons olive oil
3 tablespoons Balsamic vinegar or red wine vinegar
3 tablespoons Chopped fresh marjoram or 2 teaspoons
\N \N ; dried
2 \N Garlic cloves; minced
3 \N Japanese eggplants; trimmed, cut
\N \N ; lengthwise into
\N \N ; 1/3-inch-thick
\N \N ; slices
2 \N Zucchini; trimmed, cut
\N \N ; lengthwise into
\N \N ; 1/3-inch-thick
\N \N ; slices
1 \N Yellow bell pepper; cut into
\N \N ; 1/3-inch-wide
\N \N ; strips
8 slices Country bread or sourdough bread; (1/2-inch-thick)
1 \N Tuna steak; cut crosswise into
\N \N ; 1/4-inch-thick
\N \N ; slices (1-pound)
\N \N Chopped fresh marjoram or pinch of dried
\N \N ; Arugula

Preheat broiler. Combine ¾ cup oil and next 3 ingredients in small bowl.

Arrange eggplant slices, zucchini and bell pepper on broiler pan. Brush on both sides with oil mixture. Sprinkle with salt and pepper. Broil until brown, watching closely, about 2 minutes per side. Transfer to platter.

Place bread on broiler pan. Brush top side with oil mixture and sprinkle with pepper. Broil until top side is brown. Transfer to work surface, browned side up.

Meanwhile, heat 2 tablespoons oil in heavy large skillet over high heat.

Season tuna with salt and pepper. Add to skillet and saute until just cooked through, about 30 seconds per side. Place tuna on half of bread slices. Sprinkle with chopped marjoram. Top with vegetables and arugula, then remaining bread slices, browned side down.

Serves 4.

Bon Appetit January 1994

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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