Tuna Steak and Vegetable Sandwiches

Name: Tuna Steak and Vegetable Sandwiches
Yield: Serves 4
Ingredients: 3/4 cup plus 2 tablespoons olive oil; 3 tablespoons balsamic vinegar or red wine vinegar; 3 tablespoons chopped fresh marjoram or 2 teaspoons dried; 2 garlic cloves, minced; 3 Japanese eggplants, trimmed, cut lengthwise into 1/3-inch-thick slices; 2 zucchini, trimmed, cut lengthwise into 1/3-inch-thick slices; 1 yellow bell pepper, cut into 1/3-inch-wide strips; 8 1/2-inch-thick slices country bread or sourdough bread; 1 1-pound tuna steak, cut crosswise into 1/4-inch-thick slices; Chopped fresh marjoram or pinch of dried; Arugula

August 20, 2004

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Photo by Chelsea Kyle, Styling by Ali Nardi

Eggplant, zucchini, bell pepper and arugula share the stage with slices of tuna steak in the Mediterranean-inspired sandwich. Spoon the lentil salad alongside and offer chilled beer. Fresh pears and crisp biscotti round things out nicely.

Recipe notes

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