From: Cuisine at Home. Issue No. 100
Makes: 4 servings
Total Time: 30 minutes
Nutrition: 650 cal; 35g fat; 27g carb; 1g fiber; 53g protein.
Ingredients:
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1/4 cup coarse-ground mustard
- 2 tbs garlic, minced
- 2 tsp each: minced lemon zest, minced fresh thyme, anchovy paste, honey
- 2 tuna steaks (1 1/2 inches thick, 12 oz each)
- 2 ciabatta buns, halved
- Green leaf lettuce
- Tomato slices
- 4 hard-cooked eggs, sliced
Directions:
- Pre-heat grill to medium. Brush grill grate with oil.
- Whisk together 1/2 cup oil, vinegar mustard, garlic, zest, thyme, anchovy paste, and honey; season with salt and pepper. Reserve 3 tbs vinaigrette for Provencal Beans and Potatoes if desired.
- Marinate tuna in 1/4 cup vinaigrette, 10 minutes. Grill tuna, covered, 3-4 minutes. Flip tuna, brush with marinade, and cook to medium-rare, 3-4 minutes. Slice. Grill ciabatta until toasted, 1 minute.
- Assemble sandwiches by drizzling 1 tbs. vinaigrette on each ciabatta half; top with lettuce, tomato, 1 egg and a quarter of the tuna, then drizzle each with another 1 tbs of vinaigrette.
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