Italian tuna steak sandwich
Serves 2
Succulent tuna steak combined with
basil pesto and grilled tomato and red onion, and encased in lightly
toasted crusty bread.
1 tablespoon olive oil, plus extra
for oiling the grill
2 large tomatoes — sliced into 4 thick rounds
1 red onion — sliced into thick rounds
2 half-inch thick uncooked tuna steaks
4 thick slices crusty bread (such as sourdough or ciabatta)
4 tablespoons basil pesto
COOK the tomato and red onion together
on a hot, lightly oiled grill for 4 minutes. TURN the tomato and red
onion over, then add the tuna to the grill, and cook for 4 minutes,
turning the tuna halfway through cooking. BRUSH the bread slices on
one side with 1 tablespoon of oil, and grill for about 1 minute.
SPREAD 2 tablespoons of pesto evenly over the ungrilled side of 2
slices of bread. TOP each with the grilled tuna, tomato, onion, and
season with salt and pepper. PLACE the remaining 2 slices of bread
on top, grilled side up. CUT each sandwich in half to serve.
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