MANZANITA MARKET

Manzanita Grocery & Deli "The Little Apple"

Grilled Albacore Tuna Sandwich with Sautéed Red Peppers

By

Here’s a quick and easy grilling recipe for some delicious tuna sandwiches, using  great Oregon caught Albacore Tuna! I usually use either La Brea’s Telera or French Demi-Baguette Take & Bake as it tastes great and holds up really well.

Grilled Albacore Tuna Sandwich with Sautéed Red Peppers
Recipe Type: Seafood
Prep time:
Cook time:
Total time:
Serves: 4
An excellent excuse to break out the grill during Oregon’s Tuna season, these sandwiches make a great camping or picnic treat.
Ingredients
  • 1-1/3 pounds skinless Albacore Tuna, cut into ¾ inch thick loin cuts
  • 3 tablespoons Olive Oil
  • 6 tablespoons Lemon Juice
  • 1/8 teaspoon Black Pepper
  • 1/8 teaspoon Salt
  • 1/2 teaspoon Oregano, crushed
  • dash of Cayenne
  • *Sautéed Red Peppers (Instructions & Ingredients Below)
  • 2 French rolls, split lengthwise
  • 1/4 cup chopped Basil
  • *Sautéed Red Peppers
  • 1 red pepper, roasted, peeled and cut into ½ inch strips
  • 2 teaspoons olive oil
  • 2 teaspoons minced garlic
  • 1 medium onion, sliced into thin half-rings
Instructions
  1. *Sautéed Red Peppers
  2. In non-stick pan, sautée garlic and onion in oil until onion is translucent. Stir in red peppers and remove from heat. Set aside.
  3. Albacore Sandwich
  4. Rinse Albacore with cold water; pat dry with paper towels. Set aside.
  5. Make vinaigrette by combining oil, lemon juice, pepper, salt, oregano and cayenne; mix well. Divide in half.
  6. Marinate Albacore in one-half of the vinaigrette for 30 minutes, turning once.
  7. While fish is marinating make Sautéed Red Peppers (see recipe above).
  8. Drain Albacore reserving marinade.
  9. Place on greased grate, 4-5 inches from hot coals.
  10. Cook 5-6 minutes, turning once and basting frequently.
  11. Do not overcook! Albacore should be pink in center when removed from the heat.
  12. Toast rolls lightly on grill. Brush toasted sides with remaining vinaigrette.
  13. Make four open-faced sandwiches by topping with Albacore, Sautéed Red Peppers and fresh Basil.
  14. Serve immediately.