Tuna Steak And Vegetable Sandwiches
|Olive oil||1 Cup (16 tbs) (3/4 Cup Plus 2 Tablespoons)|
|Balsamic vinegar/Red wine vinegar||3 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Japanese eggplants||3 , trimmed and cut lengthwise into 1/3 inch thick slices|
|Zucchini||2 , trimmed and cut lengthwise into 1/3 inch thick slices|
|Yellow bell pepper||1 , cut into 1/3 inch wide strips|
|Country bread slices/Sourdough bread||8 1⁄2 Inch (Use Thick Slices)|
|Tuna steak||1 Pound, cut crosswise into 1/4 inch thick slices|
|Chopped fresh marjoram/Pinch of dried arugula||1 Teaspoon|
Combine 3/4 cup oil and next 3 ingredients in small bowl.
Arrange eggplant slices, zucchini and bell pepper on broiler pan.
Brush on both sides with oil mixture.
Sprinkle with salt and pepper.
Broil until brown, watching closely, about 2 minutes per side.
Transfer to platter.
Place bread on broiler pan.
Brush top side with oil mixture and sprinkle with pepper.
Broil until top side is brown.
Transfer to work surface, browned side up.
Meanwhile, heat 2 tablespoons oil in heavy large skillet over high heat.
Season tuna with salt and pepper.
Add to skillet and saute until just cooked through, about 30 seconds per side.
Place tuna on half of bread slices.
Sprinkle with chopped marjoram.
Top with vegetables and arugula, then remaining bread slices, browned side down.