MARINATED FRESH TUNA WITH GREEN BEANS, PICKLED PEPPERS, GARLIC, AND MAYONNAISE

Marinated Fresh Tuna with Green Beans, Pickled Peppers, Garlic, and Mayonnaise image

Yield makes 4 sandwiches

Number Of Ingredients 13

1 pound yellowfin tuna steak, about 1 inch thick
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil
6 peppadew or hot Italian pickled peppers, finely chopped
1 small shallot, thinly sliced
1/2 cup extra-virgin olive oil
1/4 cup thinly sliced basil leaves
2 teaspoons sherry vinegar
1 tablespoon finely chopped black olives
2 cups green beans, trimmed
8 slices country bread
1 garlic clove, peeled
4 tablespoons Mayonnaise (page 176)

Steps:

Season the tuna generously with salt and pepper. Add the vegetable oil to a large cast-iron skillet placed over high heat. Add the tuna and sear on one side only until the steak is cooked halfway through (cook it less if you prefer your tuna rare or more if you prefer it well done). Remove from the heat and set aside, seared side down.
In a small bowl, combine the peppers, shallot, olive oil, basil, vinegar, olives, 1/2 teaspoon of salt, and pepper to taste and mix well.
With the seared side down, cut the tuna into 1/4-inch slices. Transfer the tuna to a rimmed plate and cover with the marinade. Refrigerate for 30 minutes, basting the fish every few minutes with any marinade that gathers on the bottom of the plate.
Submerge the beans in a pot of boiling water and cook for 5 minutes. Remove from the heat and drain. Using your hands, split the beans in half lengthwise and set aside.
Grill the bread on one side only. Lightly rub the garlic on the grilled side of 4 slices and top with the marinated tuna, followed by the beans. Spread the toasted side of the top halves with the mayonnaise. Close the sandwiches, cut into halves, and serve.