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Prosciutto-wrapped Tuna Muffaletta

Servings:
Serves 4 Servings
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Ingredients

For the tuna
  • 1 teaspoon fennel seed, toasted and crushed
  • 1 teaspoon lemon zest
  • 1/2 teaspoon teaspooon red pepper flakes
  • 1 teaspoon garlic clove, minced
  • 3 tablespoon olive oil
  • 1 pound fresh tuna loin, cut into 4 pieces approximately 1/2 inch thick sea salt
  • 4 pound thin slices prosciutto
For the olive salad
  • 1 teaspoon fennel seed, toasted and crushed
  • 1 teaspoon lemon zest
  • 1/2 teaspoon teaspooon red pepper flakes
  • 1 teaspoon garlic clove, minced
  • 3 tablespoon olive oil
  • 1 pound fresh tuna loin, cut into 4 pieces approximately 1/2 inch thick sea salt
  • 4 pound thin slices prosciutto
  • 1 1/2 cup zatarain's olive salad or 1 cup pitted calamata olives
  • 1/2 cup pimiento-stuffed green olives
  • 1 cup mixed pickled italian vegetables (giardinera), chopped
  • 8 cup pieces pepperoncini, stemmed and chopped
  • 2 tablespoon capers
  • 2 teaspoon sliced or minced garlic
  • 2 tablespoon chopped italian parsley
  • 1/2 cup chopped celery hearts
  • 2 tablespoon red wine vinegar
  • 1/2 cup extra virgin olive oil
To assemble
  • 1 teaspoon fennel seed, toasted and crushed
  • 1 teaspoon lemon zest
  • 1/2 teaspoon teaspooon red pepper flakes
  • 1 teaspoon garlic clove, minced
  • 3 tablespoon olive oil
  • 1 pound fresh tuna loin, cut into 4 pieces approximately 1/2 inch thick sea salt
  • 4 pound thin slices prosciutto
  • 1 1/2 cup zatarain's olive salad or 1 cup pitted calamata olives
  • 1/2 cup pimiento-stuffed green olives
  • 1 cup mixed pickled italian vegetables (giardinera), chopped
  • 8 cup pieces pepperoncini, stemmed and chopped
  • 2 tablespoon capers
  • 2 teaspoon sliced or minced garlic
  • 2 tablespoon chopped italian parsley
  • 1/2 cup chopped celery hearts
  • 2 tablespoon red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 8 slice provolone
  • 1 loaf ciabatta or italian seeded round olive salad
  • 4 loaf fillets of seared prosciutto-wrapped tuna
  • 1 bunch arugula, washed and dried

Preparation

Baking Directions:

Mix fennel seed, zest, pepper flakes, garlic and olive oil and brush on both sides of the tuna.

Season lightly with salt and wrap each piece around the center with one piece of prosciutto.

Refrigerate for at least ½ hour or up to 8 hours.

Grill tuna to medium rare.

Lay provolone on one half of the bread, top with tuna, then olive salad and place other half of bread on top.

Warm in oven if you like until cheese starts to melt.

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