Mediterranean Grilled Tuna Sandwich

Name: Mediterranean Grilled Tuna Sandwich
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 2 teaspoons capers; 227 grams tuna, or marlin fillets, 3/4 to 1 inch thick; 1 clove garlic, finely chopped; 2 Tbsps chopped pitted kalamata or ripe olives; 2 Tbsps chopped fresh Italian or regular parsley; 1 Dash pepper; 0 mediums red onion, thinly sliced; 1 Tbsp red wine vinegar; 2 leaves romaine lettuce, shredded; 0 teaspoons salt; 227 grams loaf unsliced crusty Italian, French or sourdough bread; 177 milliliters medium tomato, seeded and coarsely chopped; 59 milliliters olive or vegetable oil

You can never have too many main course recipes, so give Mediterranean Grilled Tuna Sandwich a try. Watching your figure? This dairy free and pescatarian recipe has 347 calories, 17g of protein, and 16g of fat per serving. This recipe serves 4. This recipe covers 16% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Fourth Of July. Head to the store and pick up capers, wine vinegar, regular parsley, and a few other things to make it today. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes.

Instructions

Mix oil, thyme, vinegar, salt, pepper and garlic. In shallow glass or plastic dish or resealable food-storage plastic bag, pour half of oil mixture over fish fillets; turn fish to coat with marinade. Cover dish or seal bag and refrigerate at least 30 minutes but no longer than 1 hour.

Ingredients you will need

Fish

Marinade

Vinegar

Garlic

Pepper

Thyme

Salt

Cooking Oil

Equipment you will use

Ziploc Bags

Mix remaining oil mixture, the tomato, onion, olives, parsley and capers; cover and refrigerate.

Ingredients you will need

Parsley

Capers

Olives

Tomato

Onion

Cooking Oil

Heat coals or gas grill for direct heat.

Equipment you will use

Grill

Remove fish from marinade; reserve marinade. Cover and grill fish 5 to 6 inches from medium heat 10 to 15 minutes, brushing 2 or 3 times with marinade and turning once, until fish flakes easily with fork. Break fish into chunks.

Ingredients you will need

Marinade

Fish

Equipment you will use

Grill

Cut off top one-third of bread loaf. Hollow out both parts, leaving 1/2-inch-thick crust. Arrange romaine on bottom half of bread. Top with fish. Spoon tomato mixture evenly over fish. Replace top piece of bread. Wrap loaf in plastic wrap or foil and refrigerate 30 to 60 minutes. Unwrap and cut into 4 pieces.

Ingredients you will need

Bread

Romaine

Tomato

Crust

Fish

Wrap

Equipment you will use

Plastic Wrap

Aluminum Foil

Equipment

Ingredients

Servings:

2teaspoons

capers 227grams

tuna, or marlin fillets, 3/4 to 1 inch thick 1clove

garlic, finely chopped 2Tbsps

chopped pitted kalamata or ripe olives 2Tbsps

chopped fresh Italian or regular parsley 1Dash

pepper 0mediums

red onion, thinly sliced 1Tbsp

red wine vinegar 2leaves

romaine lettuce, shredded 0teaspoons

salt 227grams

loaf unsliced crusty Italian, French or sourdough bread 177milliliters

medium tomato, seeded and coarsely chopped 59milliliters

olive or vegetable oil

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Santa Margherita Pinot Grigio. It has 4.5 out of 5 stars and a bottle costs about 26 dollars.