| Level: | Intermediate |
| Total: | 35 min |
| Prep: | 30 min |
| Cook: | 5 min |
| Yield: | 4 servings |
Ingredients
- 4 (6-inch long) pieces of baguette bread, halved horizontally
- 1/3 cup pitted green olives
- 1/4 cup pitted kalamata olives
- 1 tablespoon drained capers
- 1 tablespoon plus 2 teaspoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh Italian parsley leaves
- 1 teaspoon lemon zest
- 1 anchovy, minced
- Salt and freshly ground black pepper
- 1 (12 to 14-ounce) tuna steak
- 1/3 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1/2 cup purchased roasted bell peppers, drained and sliced into 1/2-inch wide strips
- 4 thin slices red onion
- 4 romaine lettuce leaves
Instructions
- Prepare the barbecue (medium-high heat). Grill the baguette pieces, cut side down, until lightly toasted, about 2 minutes. Remove and set aside.
- Combine the olives, capers, 1 tablespoon of oil, lemon juice, parsley, lemon zest, and anchovy in a food processor. Pulse just until the olives are finely chopped. Season the tapenade with salt and pepper.
- Drizzle the tuna with the remaining oil. Sprinkle with salt and pepper. Grill the tuna until golden and seared on the outside, and just opaque in the center, about 2 minutes per side.
- Stir the mayonnaise and mustard in a small bowl to blend. (The tapenade and Dijon-mayonnaise can be prepared 1 day ahead. Cover separately and refrigerate. Bring the tapenade to room temperature before using.)
- Spread the Dijon-mayonnaise over the bottom and top halves of the baguette pieces. Top with red peppers and red onion. Cut the tuna steaks across the grain into 1/2-inch thick slices. Arrange the tuna slices atop the onions. Spoon the tapenade over the tuna. Top with the lettuce then the baguette tops, and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 355 |
| Total Fat | 24 g |
| Saturated Fat | 4 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 25 g |
| Cholesterol | 44 mg |
| Sodium | 606 mg |
Reviews
Love the harmony of all the parts of this sandwich. Have been making this for years and always a hit!
I seared the tuna on the stove top and finished cooking it in the oven. I added roasted garlic to my tapenade and made tuna sliders. OMG they were fabulous! My husband is still moaning.
This recipe is a great (HEALTHY) twist on relular old burgers. I added seafood grill seasoning & crushed red pepper to the tuna steaks before grilling for extra flavor. I also chose to use fresh baked chiabata (sp ?) bread. All the flavors work so well together. I think next time I will grill whole jalepenos and then add them onto the sandwich for a kick. We LOVE spicy food. When I prepared this for my fiancee I asked him what I should change about this recipe for next time & he said “Another one just like it on my plate !” 🙂 Another winnder Giada! TY!
I’d searched for a tapenade and liked this one. I use minced garlic rather than anchovy. Spread on toasted baquette slices, broil briefly, then shave pecorino romano cheese on top and serve. They were a hit!
Simple to make, easy getting ingredients and DELICIOUS!
The tapenade with lemon compliments the tuna very well, i loved it!
I love the favors in this dish. Since you have the strong favors of the tapenade, you can use a lesser grade of tuna if you want.
excellent combination of recipes for a meal. Where’s the beef? You’ll never miss it. A mouth rush of flavor
This is an amazing burger! I make it consistently for my family!
your recipes are so delight i love this recipe i have never had a tuna burger this was my first and i know i will have it again.
your recipes are heaven on earth.
your recipes are heaven on earth.