Tuna open sandwich
Ingredients
- 400g/14¼oz trimmed tuna loin
- pinch salt
- 2 tbsp cracked black pepper
- 2 tsp olive oil
- 4 slices ciabatta
- 1 yellow pepper, sliced into strips
- 1 red pepper, sliced into strips
- 1 courgette, sliced into ribbons with a vegetable peeler
- 1 garlic clove, peeled and crushed
- 1 sprig thyme
- 12 cherry tomatoes, sliced into halves
- 50ml/1¾fl oz balsamic vinegar
- 8 anchovy fillets in vinegar (available from delicatessens)
- 1 tbsp capers
- 50g/1¾oz black olives, pits removed
Instructions
- Season the tuna with salt to taste. Sprinkle the cracked black pepper onto a plate and press the tuna onto the cracked pepper.
- Brush a griddle pan with half a teaspoon of the olive oil and place over a medium heat.
- Griddle the tuna for one minute on each side and remove the tuna from the heat. Keep warm.
- Brush the ciabatta with a teaspoon of oil and griddle for two minutes until slightly browned on both sides. Set aside.
- Heat a separate frying pan, add the remaining olive oil and the peppers and courgette to the pan. Season, to taste, with salt and freshly ground black pepper.
- Fry the peppers and courgette for three minutes, before adding the garlic and thyme to the pan. Fry for a further three minutes. Add the cherry tomatoes and balsamic vinegar, stir to combine and then tip the contents of the pan into a mixing bowl.
- Add the anchovy fillets, capers and black olives to the bowl and stir to combine.
- To serve, slice the tuna into thin pieces. Place a slice of ciabatta on each of four plates, spoon over the pepper mix and arrange a slice or two of tuna on top.