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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
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Olive, Rosemary and Tomato Focaccia | Gordon Ramsay
An easy and delicious recipe for first time bread makers. Simple to prepare, quick to bake, and unbelievably tasty.
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Shaheen Peerbhai & Jennie Levitt's Cold-Oven Roast Chicken | Genius Recipes
This roast chicken recipe is a boon in warm weather, because you don’t preheat the oven at a ripping 500° F. In fact, you don’t preheat the oven at all. GET THE RECIPE ►►
INGREDIENT LIST (Serves 4)
8 chicken thighs (or 1 whole chicken)
Coarse sea salt
2 tablespoons olive oil
1 head garlic, cloves separated and peeled but kept whole
2 sprigs fresh rosemary
2 sprigs fresh thyme
4 to 5 fresh sage leaves
Peel and juice of 1 lemon (the yellow part of the peel only, using a vegetable peeler)
Coarse sea salt and freshly ground black pepper
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Roasted Tomato Grilled Cheese Sandwich Recipe
Grilled cheese sandwiches with gooey melted cheese, summer roasted tomatoes, fresh basil and crispy buttery bread slices. One of the best breakfast or lunch ideas for summer days.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 4 sandwhiches
Roasted Tomatoes
9 oz (250g) cherry tomatoes, halved
2 garlic cloves, minced
1 tbsp (15ml) olive oil
1/2 tsp (2g) salt
Freshly ground black pepper
For the sandwhiches
1 1/2 cup (150g) cheddar cheese, grated
Butter, room temperature
Fresh basil leaves
8 bread slices
1. Prepare roasted tomatoes. Preheat oven to 375°F (190°C).
2. In a medium bowl, toss together tomatoes, garlic, olive oil, salt and pepper.
3. Place tomatoes to a baking sheet and spread into an even layer.
4. Bake for 25-30 minutes until tomatoes are roasted.
5. Prepare the sandwiches. Heat a nonstick pan over medium high heat. Spread butter on the sides of the bread. With butter side down, top with cheddar cheese, roasted tomato and basil leaves. Top with the other slice of bread, butter side up.
6. Place the sandwich on the pan and cook until the bottom is golden brown, for about 3 minutes. Flip, press with a spatula and cook the other side until crispy, golden brown and cheese is melted.
7. Serve immediately.
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Salami and Soppressata Sandwich #shorts
INGREDIENTS
* Sourdough baguette
* Genoa Salami
* Hot Soppressata
* Provolone or fontina
* Mixed greens
Roasted Cipolini
* 1 pound (454 g) cipolini onions (pearl onions work)
* 1/4 cup olive oil
* 1 tbsp fresh Thyme
* 1 tsp salt
* Fresh cracked black pepper
Spread
* 200g roasted cipolini onions
* 100g sun dried tomatoes
* 3 tbsp extra virgin olive oil
* Salt to taste
Dressing
* 1 cup loosely packed fresh basil leaves
* 2 tbsp balsamic vinegar
* 1/2 cup extra-virgin olive oil
* 2 tsp oregano
* 1/2 lemon juiced
* Salt to taste
RECIPE
1. Preheat oven to 400F.
2. Toss onions and thyme with olive oil and place in an oven safe dish. Sprinkle with sea salt and cracked black pepper to taste.
3. Roast in oven for about 45 minutes, turning every 15 minutes to brown sides evenly. Remove when tender and golden.
4. To a food processor add the roasted Cipolini, sun dried tomatoes, and oil. Pulse until a paste forms. Season to taste with salt.
5. Dressing: In the bowl of your mortar and pestle (or food processor) combine the basil, and oregano. Mash/pulse until coarsely chopped.
6. While the machine is running, drizzle in the olive oil, balsamic, lemon juice and salt. Season to taste with salt and freshly ground black pepper and blend until smooth.
7. To the bottom half of a toasted baguette, add the sundried tomato and onion spread. Lay down the salami and sopressata then top with cheese. Torch/broil to melt. Add the mixed greens and dressing. Cut in half and enjoy!