Grilled Tuna & Roasted Pepper Sandwiches
Submitted by thramer
Grilled tuna and roasted pepper sandwiches: meaty grilled tuna layered with sweet roasted peppers, capers, and parsley salad on focaccia. A Mediterranean pan bagnat style picnic sandwich that only gets better after chilling.
YIELD
6 servingsPREP
10 minCOOK
15 minREADY
2 hrsGrilled Tuna and Roasted Pepper Sandwiches
These grilled tuna sandwiches are a direct descendant of the Provençal pan bagnat, that glorious Mediterranean sandwich designed to be assembled hours ahead and carried to the beach. The chill time isn’t a compromise: it’s the whole point. As the sandwich sits wrapped in plastic, the juices from roasted peppers, tuna marinade, and lemon-thyme oil soak into the focaccia, transforming each layer into something deeper and more harmonious than when assembled.
Fresh grilled tuna steaks are luxurious here, but the recipe works beautifully with good-quality canned tuna packed in olive oil. Don’t scoff. Italian grandmothers have been making pan bagnat with jarred tuna for a century, and a great Spanish or Italian olive-oil-packed tuna beats mediocre fresh.
The briny punch of capers and the bright crunch of parsley and onion salad cut through the rich oiliness of the tuna and olive oil. Without them, the sandwich reads one-note.
Press the sandwich gently after assembly. A heavy pan or a plate weighted with cans compresses the layers and helps the juices integrate during the chill.
Chef Tips
- Roast your own peppers by charring them over a gas flame or under the broiler until blackened; homemade roasted peppers taste miles better than jarred.
- Pat roasted peppers thoroughly dry before layering; extra liquid turns the sandwich into a soggy mess.
- Use a sturdy, well-structured focaccia or ciabatta; soft sandwich bread can’t handle the juicy filling.
- Slice on the diagonal for pretty picnic portions; this isn’t fussy, it’s traditional.
Variations
- Add pitted kalamata olives or Niçoise olives to the filling for deeper brine.
- Swap parsley for fresh basil or arugula for a peppery bite.
- Include thinly sliced hard-boiled egg for a fuller pan bagnat experience.
Ingredients
Directions
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.
Transfer tuna to a platter and cool.
In a large sealable plastic bag combine lemon juice, thyme, and ¼ 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, ¼ 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.
Comments
