Mediterranean Grilled Tuna Sandwich
|Olive oil/Vegetable oil||1⁄4 Cup (4 tbs)|
|Chopped thyme leaves/1 teaspoon dried thyme leaves||1 Tablespoon (Fresh)|
|Red wine vinegar||1 Tablespoon|
|Garlic||1 Clove (5 gm), finely chopped|
|Tuna fillets/Marlin fillets||1⁄2 Pound (1 Inch Thick)|
|Tomato||1 Medium, seeded and coarsely chopped|
|Red onion||1⁄4 Medium, thinly sliced|
|Chopped pitted olives||2 Tablespoon (Kalamata / Ripe)|
|Chopped fresh parsley||2 Tablespoon (Italian / Regular)|
|Italian bread loaf/French / sourdough bread loaf||1 , unsliced (Crusty)|
|Romaine leaves||2 , shredded|
1. Mix oil, thyme, vinegar, salt, pepper and garlic. Pour half of oil mixture over fish fillets in shallow glass or plastic dish or resealable plastic food-storage bag; turn fish to coat with marinade. Cover dish or seal bag and refrigerate at least 30 minutes but no longer than 1 hour. Mix remaining oil mixture, the tomato, onion, olives, parsley and capers; cover and refrigerate.
2. Heat coals or gas grill for direct heat. Remove fish from marinade; reserve marinade. Cover and grill fish 5 to 6 inches from medium heat 10 to 15 minutes, brushing 2 or 3 times with marinade and turning once, until fish flakes easily with fork. Break fish into chunks.
3. Cut off top one-third of bread loaf. Hollow out both parts, leaving 1/2 inch-thick crust. Arrange romaine on bottom half of bread. Top with fish. Spoon tomato mixture evenly over fish. Replace top piece of bread. Wrap loaf in plastic wrap or aluminum foil and refrigerate 30 to 60 minutes. Unwrap and cut into 4 pieces.