Tuna Sandwich on a Crusty Roll
Ingredients
- Ingredients
- 1 Bell pepper
- 80 milliliters olive oil
- 2 slices thyme
- Tuna (about 200 g)
- salt
- freshly ground peppers
- lemon juice
- 1 garlic clove
- 1 tsp sharp Mustard
- 2 Tbsps Red wine vinegar
- 2 Tomatoes
- 4 sprigs Basil
- ½ red onion
- 10 black Olives
- 4 sheets Romaine lettuce (or oak leaf)
- 2 Baguette
Preparation steps
Preheat the grill or the oven to the highest temperature.
Rinse the bell pepper, halve, remove seeds and white ribs, and cut into 8 pieces. Place cutside down on the grill or under the oven broiler until the skin is dark and blistered. Remove and allow to cool. Peel skin.
Place the tuna steaks on top of greased aluminum foil on the grill or in the oven. Cook for 4 minutes per side. Remove and season with salt and pepper to taste. Drizzle with the lemon juice and allow to cool completely.
Peel and press the garlic into a bowl. Stir in the mustard, vinegar, 1/2 teaspoon salt and the remaining olive oil until thoroughly combined. Season with pepper to taste.
Thinly slice the tomatoes. Rinse the basil and pluck leaves. Peel the onion and slice into rings.
Pit the olives. Rinse the lettuce, pat dry and chop.
Cut the tuna into cubes.
Cut the baguette rolls in half and scoop out some of the interior. Drizzle each roll with 1 teaspoon of the vinaigrette.
Top the bottom halves with the tomato slices, followed by the basil, tuna, roasted bell peppers and onions.
In a bowl, toss the lettuce with the remaining vinagrette, remaining onions and the olive. Place the lettuce on top of the sanwiches and add the top bun half. Press slightly, wrap in aluminum foil and refrigerate for 2 hours.
