Tuna Club And Peppers Recipes

GRILLED TUNA AND PEPPERS WITH CAPER VINAIGRETTE

Steps:

• Prepare gas grill for cooking over direct high heat.
• While grill heats, cut peppers lengthwise into quarters, discarding stems and seeds. Trim ends so that quarters lie flat.
• Sprinkle tuna all over with 1 teaspoon salt and 1/2 teaspoon pepper. Cook tuna and peppers on lightly oiled grill rack, turning over once, until tuna is pink only in center and peppers are just tender, 4 to 6 minutes total (peppers may take longer than tuna). Transfer tuna and peppers as cooked to a serving plate.
• While tuna cooks, whisk together lemon juice, mustard, and remaining 1/4 teaspoon salt and 1/2 teaspoon pepper in a small bowl, then add oil in a slow stream, whisking until emulsified. Whisk in capers and parsley.
• Serve tuna topped with peppers and caper vinaigrette.

TUNA AVOCADO CLUB

Steps:

• Break up the tuna in a medium bowl. Stir in the cucumber, olive oil, mustard, scallions, dill, lemon zest, and season with salt and pepper.
• Lay the bread on a work surface and spread about 1/4 of the tuna mixture on 4 of the slices. Top with avocado slices and lettuce. Lay the tomato slices on the 4 remaining pieces of bread; season with salt and pepper and drizzle with a bit of olive oil. Close the sandwiches, pressing each one together slightly. Serve.
• Alternatively serve them open faced to use less bread.

GRILLED TUNA AND ROASTED PEPPER SANDWICHES ON THYME FOCACCIA

Steps:

• If using tuna steaks, prepare grill.
• Season tuna steaks with salt and pepper and grill on an oiled rack set 5 to 6 inches over glowing coals 3 to 4 minutes on each side, or until just cooked through. (Alternatively, tuna steaks may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.) Transfer tuna to a platter and cool. In a large sealable plastic bag combine lemon juice, thyme, and 1/4 cup oil and add grilled tuna. Marinate grilled tuna, chilled, turning bag occasionally, at least 1 hour and up to 1 day. If using canned tuna, drain tuna and in a bowl stir together with lemon juice, thyme, 1/4 cup oil, and salt and pepper to taste.
• In a bowl toss together parsley, onion, and remaining 2 tablespoons oil and season with salt and pepper. Pat roasted peppers dry. Halve focaccia horizontally and layer one half with peppers, tuna, capers, and parsley salad. Top sandwich with remaining focaccia half, pressing gently, and cut lengthwise in half and crosswise into thirds to make 6 sandwiches. Cut sandwiches in half diagonally and wrap tightly in plastic wrap. Chill sandwiches at least 1 hour and up to 1 day.

TUNA CLUB SANDWICHES WITH ROASTED PEPPER SAUCE

Steps:

• For the roasted red pepper sauce, in blender container combine salad dressing and half the roasted red sweet peppers; process until nearly smooth.
• For tuna filling, chop remaining peppers. In a bowl combine chopped peppers with tuna, corn, and 1/4 cup of the roasted red pepper sauce.
• For each club sandwich, spread two slices of toasted bread with tuna filling, layer with lettuce leaves, stack the two slices, then top with a third slice of toast. Cut in half diagonally. Serve with remaining roasted red pepper sauce.

TUNA WITH PEPPERY TOMATOES & POTATOES

Steps:

• Heat oven to 220C/fan 200C/gas 7 and put in a roasting tin to heat up. Put the tuna in a shallow dish with half the oil, two-thirds of the garlic and leaves from 1 sprig of thyme. Leave to marinate while you cook the veg.
• Put the potatoes, peppers, onion and chilli into the roasting tin with the remaining oil, toss to coat, then roast for 20 mins. The potatoes should be tender or very nearly there. If not, give them another 5 mins (the cooking time can depend on the variety of potato). Add the remaining garlic and thyme to the pan, let them sizzle, stir in the tomatoes, then cook for 5 mins more until the sauce has reduced a little. Season to taste.
• With a few mins to go, heat a griddle or frying pan, wipe most of the garlic marinade off the fish with kitchen paper, season, then sear for 1 min each side for medium or longer if you prefer. Serve on top of the veg.

TUNA SALAD WITH HOT AND SWEET PEPPERS

Steps:

• Toss the pepper and the chile with the vinegar and a big pinch of salt in a large bowl. Let sit for 10 minutes. Meanwhile, cut the celery into 1/4-inch dice.
• Add the celery, tuna with all of its oil and chopped parsley to the peppers. Toss until the tuna flakes into bite-size pieces and everything is well mixed, then season to taste with salt and pepper. Serve immediately or refrigerate in an airtight container for up to 2 days.

BASIL TUNA CLUB SANDWICH

Steps:

• Chop 1 cup basil and mix with mayonnaise and pepper. Combine tuna with 1/2 cup basil mayonnaise. Spread remaining basil mayonnaise over one side of each bread slice.
• Top mayonnaise side of 4 bread slices with remaining basil leaves, dividing equally, then bacon. Place 4 remaining bread slices, mayonnaise side up, over bacon; top with tomato slices, tuna mixture and remaining bread, mayonnaise side down.
• To serve, cut sandwiches into quarters; if desired, secure with toothpicks.

GRILLED TUNA WITH RED PEPPERS

Steps:

• Combine the lemon juice, 4 tablespoons olive oil, rosemary, garlic and ground pepper in a shallow dish. Add the tuna and turn to coat well on all sides. Let marinate for 1 hour, turning tuna from time to time.
• Preheat a grill or broiler. Brush the remaining teaspoon of olive oil over both sides of the pepper halves. Grill or broil the tuna and peppers until the tuna is charred on the outside but still pink in the center, about 4 minutes per side, and until the peppers are crisp-tender, about 3 minutes per side. Divide among 4 plates, season the tuna with salt and pepper to taste and serve immediately.