Tuna with Tapenade Sandwich: Page 115, Aloha Days Hula Nights

We wanted something quick and easy for dinner tonight, so I put together the Tuna with Tapenade, on page 115 of Aloha Days, Hula Nights, under Sandwiches – what a winner! The tapenade has green and kalamata olives, lemon, parsley, and anchovy, made silky by extra virgin olive oil, and the spread is a Dijon goat cheese – just amazing. I grilled the tuna (and the roasted garlic sourdough bread) on my stovetop cast iron grill pan and voila! Deliciously simple dinner.

The sandwich (made with roasted garlic sourdough loaf instead of baguette) – oh so tasty!

Dijon goat cheese, left, and Olive tapenade, right

Tuna with Tapenade

TAPENADE Ingredients:

  • 1 long thin baguette, divided in fourths and split horizontally
  • 1/3 cup pitted green olives
  • 1/4 pitted kalamata olives
  • 1 tablespoon drained capers
  • 1 tablespoon 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

SANDWICH Ingredients:

  • 1/2 cup goat cheese
  • 2 tablespoons Dijon mustard
  • Salt and freshly ground black pepper
  • 12-14 ounces tuna steak
  • 2 teaspoons extra virgin olive oil
  • 2 ripe red or yellow tomatoes, thinly sliced
  • 1 small red onion, thinly sliced
  • 4 romaine lettuce leaves, washed and patted dry

Heat grill or grill pan to medium-high heat.  Grill baguette cut side down until lightly toasted, about 2 minutes.  Remove and set aside.  Combine green and kalamata olives, capers, oil, lemon juice, parsley, lemon zest, and anchovy in a food processor.  Pulse just until the olives are finely chopped.  Season with salt and pepper to taste.  Scrape into a small bowl, cover, and set aside.

Stir together goat cheese and mustard in a small bowl, blending well.  The tapenade and Dijon mixture can be prepared one day ahead.  Keep separately, covered in refrigerator.  Bring the tapenade to room temperature before using.

Rub tuna with oil.  Sprinkle lightly with salt and pepper.  Grill tuna to sear on the outside about 2 minutes per side.  Let rest a few minutes before cutting steaks across the grain into 1/2-inch thick slices.

Spread goat cheese mixture over the bottom and top of the baguette halves.  Place bread bottoms on individual serving plates.  Add tomato and onion slices.  Arrange the tuna on top of the onions.  Add generous spoonful of tapenade.  Top with lettuce and other half of baguette.  Serve.

Serves 4.

Buy the cookbook at www.juniorleagueofhonolulu.org (click the eStore tab).  All proceeds go to support our charitable work in Honolulu, Hawai’i.

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