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How To make Grilled Tuna and Roasted Pepper Sandw. On Thyme Focaccia
2 pounds Tuna steaks -- (1/2-inch thick)
-- OR four 6-ounce cans oil-packed tuna
2 tablespoons fresh lemon juice
1 teaspoon minced fresh thyme leaves
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 cups fresh flat-leafed parsley leaves
3/4 cup sliced red onion (about 1)
1 thyme focaccia (recipe follows)
3 large red bell peppers
roasted and peeled
:
(see technique
-- formatted as recipe "to quick-roast
-- and peel chilies ..."
2 tablespoons drained capers
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. Makes 6 sandwiches.
How To make Grilled Tuna and Roasted Pepper Sandw. On Thyme Focaccia's Videos
How to cook Fresh Tuna - 2 recipes Tuna Steaks & Garlic Tomato
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How to cook Fresh Tuna - 2 recipes Tuna Steaks & Garlic Tomato
Couple of ways to cook fresh tuna here, hope you enjoy.
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Below are a few Italian food words with English translations.
Zafferano: saffron Zampone: sausage-stuffed pig's foot Zenzero: ginger Zeppole: a fried pastry Verdure: green vegetables Vitello: veal (calf)Vongole: clams Taralli: round sweet or savory biscuits Tonno: tuna Torrone: nougat-type candy Torta: tart Salso: salt Saltari: sauteed Salumi: collective name for salami and similar cured meats Salvia: sage Sambuca: a colorless liqueur made from anise San Giuseppe: Saint Joseph Sarde: sardines Scaloppine: thinly sliced meat Sedani: celery Ragu: meat sauce for pasta Rapini: another name for broccoli rabe Ribollita: Tuscan bread and vegetable soup Ricotta: a fresh, mild cheese Ripieni: stuffed Riso: rice Risotto: rice cooked and stirred with broth until creamy Rollatini: small stuffed meat rolls, sometimes in a sauce Romano: a hard Pecorino cheese Rosmarino: rosemary
Rustico: country-style Pecorino: sheep's milk cheese Peperoncini: dried red chiles Pesto: a sauce from mashed ingredients, usually basil Piccante: spicy
Pignoli: pine nuts Piselli: peas Pizelle: embossed wafer cookies Pizza Dolce: cake or sweet bread Polenta: a type of cornmeal Polipi: octopus Pollo: chicken Polpette: meatballs Pomodori: tomatoes Porchetta: whole roast pig cooked with herbs and garlic Porcini: meaty wild mushrooms Primavera: springtime Prosciutto: salt-cured, air-dried pork Provolone: a straw-white cheese, sometimes smoked Olio: oil Olio di oliva: olive oil Origano: oregano
Orzo: small, seed-shaped pasta Ostriche: oysters Manzo: beef Marinara: a plain tomato sauce Marinare: to marinate Marsala: a rich brown fortified wine Mascarpone: creamy, soft, mild cheese Melanzane: eggplant Minestra: soup (usually thick) Minestrina: thin soup Minestrone: thick mixed vegetable soup Mortadella: a large cured and spiced pork sausage Mosto Cotto: grape juice cooked to form a thick dark syrup Mozzarella: a pure white soft cheese
Lauro: bayleaf Lenticchie: lentils Limone: lemon Gamberetti: shrimp
Gardiniera: mixed pickled vegetables Garofani: cloves Gnocchi: dumplings eaten with a sauce or in broth Grana Padano: a cow's milk hard cheese
Granchio: crab Grappa: liqueur made from the must of grapes Griglia: grill Grissini: breadsticks Fagioli: beans Farcita: stuffing or filling Farro: an ancient grain similar to spelt Fegato: liver Festa: holiday Fico: fig Filetto: fillet Finocchio: fennel Focaccia: flatbread served plain or with various toppings Formaggio: cheese Fra diavolo: literally 'of the devil' Fragole: strawberries Frittata: an open-faced omelet Frittelle: fritters Fritto: fried
Akis' Food Tour - Olympos Episode 4
Akis' Food Tour - Olympos Episode 4
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Presenter: Akis Petretzikis
Director: Panos Georgiou
Story Editor: Danae Sofia Vardali
Director of Photography: Giannis Gemeliaris
Production Coordinator : Diamantis Arakas
Sales Department: Mary-Rose Andrianopoulou, Zoe Konstantopoulou
Assistant Director: Vaya Tsiourvopoulou
Technical Support: Th. Savvakis – V. Karypiadis O.E.
Motion Graphics: Giannis Papoulias
Sous Chef: Maria Vasilakopoulou
Production Assistants: Giorgos Kiklis, Kostis Marinis
Cameras: PAN PAN, Nikos Belesis
Sound: Giannis Fotiadis
Video Editing: Eirini Kefala, Giannis Mylonas
Assistant Video Editing: Marianna Petridou
Translation/Subtitles: Manuela Skoula
Costume Designer: Alexis Foukos
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Music Editing: GiGi
Title song: “To taxidi”
Vocals: Sakis Rouvas
Music: Yiannis Skoutaris
Lyrics: Pantelis Kyramargios
The recording and mixing were done at VOX STUDIOS by Aris Binis and the mastering at SWEETSPOT studio by Giannis Christodoulatos
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Garlic confit, sun-dried tomato and baby bocconcini focaccia
I'm writing a cookbook!!! This recipe will be found in my cookbook that will be available September 2023. #shorts #cookbook #focaccia #garlicconfit
Pan Bagnat with Carrot, Cumin & Orange Salad | Gordon Ramsay
A dish to think about now that the sun is starting to shine again. Mixing a traditional French sandwich with some typically Italian fillings is a real twist. This is a meal that not many will have tried before - have a go yourself and make it your own. It's a beautiful combination of ingredients with a Ramsay-twist to excite the palette.
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Chicago Italian Beef Sandwich Stew Meat Edition - Stewed Italian Beef Sandwich
Learn how to make a Chicago Italian Beef Sandwich, Stew Meat Edition! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Stewed Italian Beef Sandwich recipe!
Garlic & Pepper Focaccia Recipe | Mmhmm
This savoury, spicy and buttery twist on a classic Italian bread will earn you some stripes from friends and family. If you are dieting or trying not to eat carbs I have to urge you to not make this. You’re going to have a hard time not eating the whole thing in one sitting it’s literally that good. Note that this recipe calls for a generous amount of olive oil so its not the cheapest bread to make.
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