Ingredients
- 1/3 cup pitted green olives
- 1/4 cup pitted kalamata olives
- 1 tablespoon drained capers
- 1 tablespoon plus 2 teaspoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh italian parsley
- 1 teaspoon lemon zest
- 1 teaspoon anchovy, minced
- 1/3 cup mayonnaise
- 2 tablespoon dijon mustard
- 1 tablespoon 12 to 14-ounce tuna steak
- 4 tablespoon 6-inch-long pieces of baguette bread, halved horizontally
- 4 tablespoon romaine lettuce leaves
- 4 tablespoon thin slices red onion
- 1/2 cup purchased roastedbell peppers, drained
Preparation
Baking Directions:
Combine the olives, capers, 1 tablespoon of oil, lemon juice, parsley, lemon zest, and anchovy in a food processor.
Pulse just until the olives are finely chopped.
Season the tapenade with pepper.
Stir the mayonnaise and mustard in a small bowl to blend.
(The tapenade and Dijon mayonnaise can be prepared 1 day ahead.
Cover separately and refrigerate.
Bring the tapenade to room temperature before using.)
Prepare the barbecue (medium-high heat).
Lightly brush the tuna with the remaining oil.
Sprinkle with salt and pepper.
Grill the tuna until golden on the outside and just opaque in the center, about 2 minutes per side.
Remove some of the bread from the center of each baguette piece.
Grill the baguette pieces, cut side down, until lightly toasted, about 2 minutes.
Spread the Dijon mayonnaise over the bottom and top halves of the baguette pieces.
Top with the lettuce and red onion.
Cut the tuna steaks into 1/2-inch-thick slices.
Arrange the tuna slices atop the onions.
Spoon the tapenade over the tuna.
Top with the red peppers, then the baguette tops, and serve.
Active Preparation Time: 30 minutesCooking Time: 5 minutes
