"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Grilled Tuna Panini Recipe

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This recipe for Grilled Tuna Panini, by , is from The Kloss Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Moilanen
Added: Thursday, February 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 4-6 oz. fresh tuna steaks, cut 3/4 to 1 inch thick
2 tbsp. garlic-flavored oil or roasted garlic-flavored oil
Salt and pepper
1 12 inch Italian flatbread (focaccia), quartered split horizontally and toasted
1 recipe Giardiniera Sauce
1 1/2 cups torn mesclun or mixed baby greens
1 medium tomato, sliced

Giardiniera Sauce:
1/3 cup fat-free mayonnaise dressing or salad dressing
13 cup giardiniera, drained;
3 tbsp. chopped pitted green olives;
3 cloves garlic, minced
1/2 tsp. finely shredded lemon peel
1/4 tsp. pepper

Directions:
Directions:
Rinse fish; pat dry with paper towels. Brush both sides of fish with oil. Sprinkle with salt and pepper.

Lightly grease the rack of a gas grill. Preheat grill. Reduce heat to medium..Place fish on the grill rack directly over heat. Cover and grill until fish just flakes easily when tested with a fork, gently turning once halfway through grilling. (Allow 4 to 6 minutes per 1/2 thickness of fish.)

Place fish steak on the grilled side of each of 4 bread pieces. Top each steak with a generous 2 tablespoons of Giardiniera Sauce, one-fourth of the greens, and a tomato slice. Top with the remaining bread pieces, grilled sides down. Serve immediately. Pass the remaining Giardiniera Sauce.

Giardiniera Sauce; In a small bowl combine all ingredients.

Number Of Servings:
Number Of Servings:
Serves 4
Preparation Time:
Preparation Time:
Prep: 15 minutes Grill 6 minutes

 

 

 

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