Showcasing the Mediterranean diet and Asian diet  


Italian tuna steak sandwich



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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