Tuna Steak And Vegetable Sandwiches – Bon Appetit

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Servings: 4 Difficulty: Advanced
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Grilled tuna and roasted vegetables on toasted sourdough with a balsamic vinaigrette
Tuna Steak and Vegetable Sandwiches - Bon Appetit recipe image
Tuna Steak and Vegetable Sandwiches - Bon Appetit recipe image
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Tuna Steak And Vegetable Sandwiches – Bon Appetit

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 407.7

Description

This vibrant sandwich features seared tuna steaks and broiled seasonal vegetables on toasted country bread. The dish balances the rich, savory flavor of the tuna with the sweetness of roasted eggplant, zucchini, and bell peppers. A simple dressing of olive oil, balsamic vinegar, and fresh marjoram ties the flavors together, while peppery arugula adds a fresh, crisp contrast. Perfect for a light summer lunch or a quick weeknight dinner, this recipe comes together in under 30 minutes. It is satisfying yet elegant, making it an excellent choice for casual entertaining or a healthy meal at home. Use fresh, high-quality tuna for the best results.

Ingredients

Directions

  1. Preheat the broiler.
  2. Combine 3/4 cup olive oil, 3 tablespoons balsamic vinegar, 3 tablespoons red wine vinegar, 2 tablespoons chopped fresh marjoram (or 2 teaspoons dried), and 2 minced garlic cloves in a small bowl.
  3. Trim 3 Japanese eggplants and cut lengthwise into 1/3-inch-thick slices. Trim 2 zucchinis and cut lengthwise into 1/3-inch-thick slices. Cut 1 yellow bell pepper into 1/3-inch-wide strips.
  4. Arrange eggplant slices, zucchini slices, and bell pepper strips on a broiler pan.
  5. Brush the vegetables on both sides with the oil mixture and sprinkle with salt and pepper.
  6. Broil until browned, watching closely, about 2 minutes per side. Transfer vegetables to a platter.
  7. Place 8 slices of 1/2-inch-thick country bread or sourdough bread on the broiler pan.
  8. Brush the top side of the bread with the remaining oil mixture and sprinkle with pepper.
  9. Broil until the top side is browned. Transfer to a work surface, browned side up.
  10. Meanwhile, heat 2 tablespoons olive oil in a heavy large skillet over high heat.
  11. Season a 1-lb tuna steak, cut crosswise into 1/4-inch-thick slices, with salt and pepper.
  12. Add tuna to the skillet and sauté until just cooked through, about 30 seconds per side.
  13. Place tuna slices on half of the bread slices.
  14. Sprinkle tuna with chopped fresh marjoram or a pinch of dried marjoram.
  15. Top with roasted vegetables and arugula, then cover with remaining bread slices, browned side down.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 407.7kcal
% Daily Value *
Total Fat 45.0g70%
Saturated Fat 6.3g32%
Cholesterol 0.0mg0%
Sodium 16.3mg1%
Total Carbohydrate 1.9g1%
Dietary Fiber 0.0g0%
Sugars 1.6g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Best served immediately. Leftovers should be stored separately to prevent the bread from becoming soggy.

Variations: Substitute red wine vinegar for balsamic vinegar if preferred. Use fresh marjoram for a brighter flavor, or dried if fresh is unavailable.

Tips: Watch the vegetables and bread closely under the broiler to prevent burning, as broiler temperatures can vary.

Safety: Ensure tuna is cooked to your preferred doneness, but be careful not to overcook, as it will become dry.

Keywords: tuna, sandwich, vegetables, eggplant, zucchini, bell pepper, sourdough, broiled, seared, balsamic, olive oil, marjoram, arugula, summer, lunch, dinner, healthy, quick, bon appetit
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