This juicy sandwich is perfect with a cold beer on the deck. Cutting the tuna grilled side down means it does not break apart. Buy pickled Italian peppers or cherry peppers. Recipe adapted for The Globe from Tom Colicchio's 'wichcraft (Clarkson Potter, $32).
- 1 pound (500 grams) tuna, cut 1-inch thick
- Kosher salt and freshly ground pepper
- 1 tablespoon vegetable oil
- 6 hot Italian pickled peppers
- 1 small shallot, thinly sliced
- ½ cup extra virgin olive oil
- ¼ cup thinly sliced basil leaves
- 2 teaspoons sherry vinegar
- 1 tablespoon finely chopped black olives
- 2 cups of green beans, trimmed and blanched
- 8 slices crusty bread
- 1 garlic clove, peeled
- ¼ cup mayonnaise
Season tuna with salt and pepper. Heat vegetable oil in skillet on high heat and add tuna. Sear on one side only until partly cooked. Remove from pan and set aside, seared side down.
Combine peppers, shallots, olive oil, basil, vinegar and olives. Season to taste.
Cut tuna into ¼-inch slices. Transfer to rimmed plate and pour over marinade. Refrigerate for 30 minutes, basting every few minutes.
Cut the beans in half lengthwise. Grill bread on one side only. Lightly rub grilled side of 4 slices with garlic clove. Top with marinated tuna and beans. Spread toasted side of other 4 slices of bread with mayonnaise. Close sandwiches, cut in half and serve. Serves 4.