*  Exported from  MasterCook  *
          Grilled Tuna And Roasted Pepper Sandw. On Thyme Focaccia
 Recipe By     : From Gourmet Magazine, July 1997
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Seafood                          Sandwiches
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      pounds        Tuna steaks -- (1/2-inch thick)
                         -- 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
      3/4  cup           sliced red onion (about 1)
    1                    thyme focaccia (recipe follows)
    3      large         red bell peppers -- roasted and peeled
                         -- (see technique
                         -- formatted as recipe “to quick-roast
                         -- and peel chilies ...”
    2      tablespoons   drained capers
 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. Makes 6 sandwiches.
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