Marinated Fresh Tuna with Green Beans, Pickled Peppers, Garlic, and Mayonnaise
Let it not be said that we didn’t warn you: this is a five-napkin sandwich, tasty and light but also juicy and messy, making it great outdoor summer fare. When buying the ingredients, remember that fresh tuna should be deep red, so if it’s turning brown or gray don’t buy it. Playfully sweet and hot, peppadew peppers are perfect for the marinade; if you can’t find them, substitute pickled cherry peppers so that you retain sweetness in addition to bite. Placing it on the cutting board with the raw side up and cutting from the top down keeps the tuna from falling apart when you cut it . . . no promises from us that it will be as considerate when you bite into it a few minutes later!
Recipe information
Yield
makes 4 sandwiches
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
