Best Grilled Tuna And Roasted Pepper Sandwiches On Thyme Focaccia Recipes

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LEMON AND THYME GRILLED TUNA



Lemon and Thyme Grilled Tuna image

Make and share this Lemon and Thyme Grilled Tuna recipe from Food.com.

Provided by ratherbeswimmin

Categories     Tuna

Time 42m

Yield 4 serving(s)

Number Of Ingredients 7

4 (6 ounce) tuna steaks (1/2 inch thick)
1/4 cup olive oil
2 teaspoons finely chopped fresh thyme
1 -1 1/2 teaspoon salt
1 teaspoon grated fresh lemon, rind of
1/2 teaspoon pepper
1/4 cup fresh lemon juice

Steps:

  • Put the tuna steaks into a large heavy-duty zip-top plastic bag.
  • In a small bowl, add the olive oil, thyme, salt, lemon peel, pepper, and lemon juice; stir to combine.
  • Pour mixture into the bag with the tuna.
  • Seal bag; turn bag to coat tuna.
  • Marinate in the refrigerator for 30 minutes.
  • On a well greased grill rack, over medium heat, grill tuna steaks 6-7 minutes or until fish is firm but still pink on the inside and flakes easily; turn once during grilling.

FOCACCIA SANDWICHES



Focaccia Sandwiches image

Slices of this pretty sandwich make any casual get-together more speical. Add or change ingredients to your taste. -Peggy Woodward, Shullsburg, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 dozen.

Number Of Ingredients 11

1/3 cup mayonnaise
1 can (4-1/4 ounces) chopped ripe olives, drained
1 focaccia bread (about 12 ounces), split
4 romaine leaves
1/4 pound shaved deli ham
1 medium sweet red pepper, thinly sliced into rings
1/4 pound shaved deli turkey
1 large tomato, thinly sliced
1/4 pound thinly sliced hard salami
1 jar (7 ounces) roasted sweet red peppers, drained
4 to 6 slices provolone cheese

Steps:

  • In a small bowl, combine mayonnaise and olives; spread over the bottom half of bread. Layer with remaining ingredients; replace bread top. Cut into 24 wedges; secure with toothpicks.

Nutrition Facts : Calories 113 calories, Fat 6g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 405mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.

FOCCACIA PANINO



Foccacia Panino image

Provided by Giada De Laurentiis

Time 20m

Yield 4 servings

Number Of Ingredients 9

1/4 cup mayonnaise
2 tablespoons lemon juice (from 1/2 lemon)
2 cans Italian tuna, drained
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 (4 by 4-inch) pieces focaccia bread
3 tablespoons extra-virgin olive oil, plus extra for greasing the panino pan
8 slices provolone cheese
1 bunch frisee lettuce, washed and dried

Steps:

  • In a medium bowl, mix together the mayonnaise and the lemon juice. Add the tuna, salt, and pepper, and stir to combine.
  • Cut the focaccia in half and brush the outside of the bread with olive oil. Place a slice of cheese on the bottom half of the panino. Top with tuna mixture, then the frisee, and then another slice of cheese. Finish with the top half of the focaccia.
  • Preheat a panino grill, or heat a grill pan over medium heat. Drizzle with olive oil to prevent sticking. Grill the panino until the cheese melts and the bread is crisp and golden, about 5 minutes. Cut the panino in half and serve.

THYME FOCACCIA AND PARMESAN FOCACCIA



Thyme Focaccia and Parmesan Focaccia image

Categories     Bread     Mixer     Cheese     Herb     Bake     Parmesan     Thyme     Gourmet

Yield Makes 2

Number Of Ingredients 11

two 1/4-ounce packages (5 teaspoons) active dry yeast
1 teaspoon sugar
2 cups warm water (105°‐115° F.)
1 tablespoon table salt
about 5 1/2 cups all-purpose flour
1/3 cup olive oil
2 teaspoons minced fresh thyme leaves
2 tablespoons cornmeal
1/2 cup coarsely grated Parmesan
coarse salt for sprinkling
freshly ground black pepper for sprinkling

Steps:

  • In a standing electric mixer fitted with paddle attachment beat together yeast, sugar, and water and let stand 5 minutes, or until foamy. In a bowl stir together table salt and 5 cups flour. Stir oil into yeast mixture. With motor on low speed, gradually add flour mixture to yeast mixture. With dough hook knead dough 2 minutes, or until soft and slightly sticky.
  • Transfer dough to a floured surface and knead in enough remaining flour to form a soft but not sticky dough. Form dough into a ball and put in an oiled large bowl, turning to coat. Cover bowl with a kitchen towel and let dough rise in a warm place until doubled in bulk, about 45 minutes.
  • Transfer dough to a lightly floured surface and divide in half. Knead thyme into one half and knead plain half 1 minute. Form each half into an oval and invert bowl over them. Let dough rest 5 minutes for easier rolling.
  • Preheat oven to 450° F.
  • Oil two 13- by 9-inch baking pans and sprinkle each with 1 tablespoon cornmeal. On lightly floured surface with a floured rolling pin roll out dough halves into 13- by 9-inch rectangles and fit into pans. Cover each pan with a kitchen towel and let dough rise in a warm place until doubled in bulk, about 20 minutes.
  • Sprinkle plain dough with Parmesan and sprinkle both doughs with coarse salt and pepper. With lightly oiled fingertips make indentations, about 1/2 inch deep and 1 inch apart, all over dough rectangles and bake in middle of oven 12 minutes, or until golden. Remove focaccie from pans and cool on racks.

GRILLED YELLOWFIN TUNA WITH OVEN-ROASTED PEPPERS



Grilled Yellowfin Tuna with Oven-Roasted Peppers image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 14

Four 6- to 8-ounce yellowfin tuna steaks
2 tablespoons extra-virgin olive oil
Salt and fresh ground black pepper
Oven-Roasted Peppers, recipe follows
2 green bell peppers
2 red bell peppers
2 yellow bell peppers
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh oregano leaves
1 teaspoon chopped fresh basil leaves
1 tablespoon minced shallots
1 clove garlic, minced
2/3 cup extra-virgin olive oil
1 tablespoon balsamic vinegar

Steps:

  • Preheat grill to high heat.
  • Rub olive oil over each steak and season with salt and pepper. Transfer steaks to grill and cook for 2 to 3 minutes per side for rare. Place in the refrigerator to make the slicing easier.
  • Serve with Oven-Roasted Peppers.
  • Over a gas flame, or under the broiler, roast peppers until the skin blisters and turns black, turning with tongs so they get evenly charred. Place the peppers in a bowl and cover with plastic for 15 to 20 minutes. Uncover, peel off the blackened skin, remove the core, and discard the seeds and ribs. Cut the peppers into thin strips and place in a clean bowl. Add the fresh herbs, shallots, garlic, olive oil, and balsamic vinegar and toss to combine.

GRILLED SWISS CHEESE, TUNA AND RED PEPPER SANDWICHES



Grilled Swiss Cheese, Tuna and Red Pepper Sandwiches image

Categories     Sandwich     Quick & Easy     Lunch     Tuna     Bell Pepper     Swiss Cheese     Gourmet

Yield Serves 2

Number Of Ingredients 11

1/4 cup minced drained bottled roasted red peppers
2 tablespoons mayonnaise
1 teaspoon fresh lemon juice
a pinch of ground cumin
a 6 1/2-ounce can tuna packed in oil, drained well
1 hard boiled large egg, minced
1 hot cherry pepper, seeded and minced
two 5-inch-long soft Italian rolls
1/2 small red onion, sliced thin
4 slices of Swiss cheese
2 tablespoons olive oil

Steps:

  • In a bowl whisk together the roasted peppers, the mayonnaise, the lemon juice, and the cumin, add the tuna, flaked, the egg, the cherry pepper, and salt and black pepper to taste, combine the mixture well. Split the rolls, divide the mixture between the bottoms, and top each portion with half the onion, 2 slices of the Swiss cheese, and the tops of the rolls. In a large skillet heat the oil over moderate heat until it is hot but not smoking and in it cook the sandwiches, pressing them with a spatula and turning them, for 8 minutes, or until the bread is golden brown and the cheese is melted.

GRILLED TUNA AND ROASTED PEPPER SANDWICHES ON THYME FOCACCIA



Grilled Tuna and Roasted Pepper Sandwiches on Thyme Focaccia image

Yield Makes 6 sandwiches

Number Of Ingredients 9

2 pounds 1/2-inch-thick tuna steaks or four 6-ounce cans oil-packed tuna
2 tablespoons fresh lemon juice
1 teaspoon minced fresh thyme leaves
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 cups fresh flat-leafed parsley leaves
1/8 cup sliced red onion (about 1)
1 Thyme Focaccia
3 large red bell peppers,roasted and peeled
2 tablespoons drained capers

Steps:

  • If using tuna steaks, prepare grill.
  • Season tuna steaks with salt and pepper and grill on an oiled rack set 5 to 6 inches over glowing coals 3 to 4 minutes on each side, or until just cooked through. (Alternatively, tuna steaks may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.) Transfer tuna to a platter and cool. In a large sealable plastic bag combine lemon juice, thyme, and 1/4 cup oil and add grilled tuna. Marinate grilled tuna, chilled, turning bag occasionally, at least 1 hour and up to 1 day. If using canned tuna, drain tuna and in a bowl stir together with lemon juice, thyme, 1/4 cup oil, and salt and pepper to taste.
  • In a bowl toss together parsley, onion, and remaining 2 tablespoons oil and season with salt and pepper. Pat roasted peppers dry. Halve focaccia horizontally and layer one half with peppers, tuna, capers, and parsley salad. Top sandwich with remaining focaccia half, pressing gently, and cut lengthwise in half and crosswise into thirds to make 6 sandwiches. Cut sandwiches in half diagonally and wrap tightly in plastic wrap. Chill sandwiches at least 1 hour and up to 1 day.

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