Tuna Steak and Vegetable Sandwiches

Ingredients for Tuna Steak and Vegetable Sandwiches

• 180ml plus 2 tablespoons olive oil

• 45ml balsamic vinegar or red wine vinegar

• 3 tablespoons chopped fresh marjoram or 2 teaspoons dried

• 2 spicchi d'aglio, tritati

• 3 Japanese aubergines, trimmed, cut lengthwise into 1/3-inch-thick slices

• 2 courgette, trimmed, cut lengthwise into 1/3-inch-thick slices

• 1 yellow pepper, cut into 1/3-inch-wide strips

• 8 1/2-inch-thick slices country bread or sourdough bread

• 450g tuna steak, cut crosswise into 1/4-inch-thick slices

• Chopped fresh marjoram or pinch of dried

• Rocket

Preheat grill. Combine 180ml oil and next 3 ingredients in small bowl. Arrange aubergine slices, courgette and pepper on grill pan. Brush on both sides with oil mixture. Sprinkle with salt and pepper. Grill until brown, watching closely, about 2 minutes per side. Transfer to platter. Place bread on grill pan. Brush top side with oil mixture and sprinkle with pepper. Grill 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 sauté until just cooked through, about 30 seconds per side. Place tuna on half of bread slices. Sprinkle with chopped marjoram. Top with vegetables and rocket, then remaining bread slices, browned side down.

Avvertenza

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