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Italian tuna steak sandwich

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Italian tuna steak sandwich
Succulent tuna steak combined with basil pesto and grilled tomato and red onion, and encased in lightly toasted crusty bread.

1 tablespoon olive oil, plus extra for oiling the grill
2 large tomatoes—sliced into 4 thick rounds
1 red onion—sliced into thick rounds
2 half-inch thick uncooked tuna steaks
4 thick slices crusty bread (such as sourdough or ciabatta)

4 tablespoons basil pesto


COOK the tomato and red onion together on a hot, lightly oiled grill for 4 minutes. TURN the tomato and red onion over, then add the tuna to the grill, and cook for 4 minutes, turning the tuna halfway through cooking. BRUSH the bread slices on one side with 1 tablespoon of oil, and grill for about 1 minute. SPREAD 2 tablespoons of pesto evenly over the ungrilled side of 2 slices of bread. TOP each with the grilled tuna, tomato, onion, and season with salt and pepper. PLACE the remaining 2 slices of bread on top, grilled side up. CUT each sandwich in half to serve.



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