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How To make Grilled Tuna and Roasted Pepper Sandw. On Thyme Focaccia
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.
How To make Grilled Tuna and Roasted Pepper Sandw. On Thyme Focaccia's Videos
Grilled Brie & Pear Sandwich - Grilled Cheese Sandwich Recipe
Learn how to make a Grilled Brie & Pear Sandwich! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Grilled Brie & Pear Sandwich recipe!
Grilled Mushroom Sandwich | Grilled Mushroom Sandwich Recipe | Mushroom Sandwich Recipe
Grilled Mushroom Sandwich
Servings - 2
INGREDIENTS
Butter - 2 tablespoons
Mushrooms - 250 grams
Garlic paste - 2 teaspoons
Salt - 1/4 teaspoon
Black pepper - 1/4 teaspoon
Coriander - 1 tablespoon
Butter - 1 tablespoon
Brown bread - 2 slices
Provolone cheese - 1 slice
PREPARATION
1. Heat 2 tablespoons butter in a pan, add 250 grams mushrooms and fry for 5 - 7 minutes.
2. Add 2 teaspoons garlic paste and saute for 2 - 3 minutes.
3. Then, add 1/4 teaspoon salt, 1/4 teaspoon black pepper and mix it well.
4. Cook until it turns golden brown in color.
5. Now, add 1 tablespoon coriander and mix it well. Keep aside.
6. Heat 1 tablespoon butter in a pan, add 2 brown bread slices on top of it.
7. Cook for 2 - 3 minutes from both sides.
8. Place it on a board.
9. Spread the mushroom stuffing on top of it.
10. Place a slice provolone cheese and cover it with another bread slice.
11. Place it on a grill machine and grill the sandwich for 5 - 7 minutes or till golden brown from both sides or the cheese oil melted.
12. Serve hot.
No-Knead Focaccia: Effortlessly Delicious and Super Simple | Roasted Veggie Focaccia Sandwich
Don't forget to turn on subtitles by clicking the CC/setting button!
This No-knead focaccia recipe is a super-easy bread with zero effort and no technique. With the softest crumbs, fantastic texture, and delicious flavor. You will have the perfect focaccia bread every time!
Focaccia Dough Ingredient
• 240 g bread flour
• 1 tsp salt
• 3 g active dried yeast
• 150~170 g tepid water
• 7 tsp olive oil (separated)
• Cherry tomatoes or green olive
Sandwich:
• Cherry tomatoes
• Zucchini
• Garlic
• Olive oil
• Salt & pepper
• Basil sauce ( recipe here: )
Instruction:
To make the dough:
1. In a medium bowl, whisk together the flour, salt, and yeast until well combined. Add 3 tsp of the olive oil and the water gradually until you have a slightly sticky dough (you may not need all the water). Mix until thoroughly combined and homogenous.
2. Cover the dough and place it in a warm spot for 15 minutes, then give it a bowl fold: Use a wet hand to grab a section of dough from one side, lift it up, and then press it down into the middle, repeat 3 to 6 times, until you’ve circled the dough and it’s become resistant to stretching.
3. Cover the dough, set aside for another 15 minutes, and then perform the bowl fold again.
4. After the second fold, cover the dough and allow it to rest for about 1 hours until it’s slightly puffy but not necessarily doubled in size.
5. Coat the inside of a 20*20 cm loaf pan with the remaining 4 tsp of olive oil, being sure to oil up the sides of the pan. Transfer the dough to the pan and turn it once to coat in oil.
6. Gently press the dough, using your fingertips to dimple the surface and encourage it to cover the entire pan.
7. Cover the dough and let it rest for 1 hours, until the dough is visibly puffy and has filled the pan.
8. Using oiled fingers, make rows of evenly spaced dimples over the surface of the dough and press in the tomatoes. Cover and set aside to prove for another 45 to 60 minutes, or until doubled in size.
9. In the last 30 minutes of the rise time, preheat the oven to 250°C.
10. Turn the oven temperature down to 230°C, then bake the focaccia for 18 to 20 minutes.
11. Leave to cool in the tin for a few minutes. Drizzle with a little more oil before serving.
To Make Sandwich:
1. Preheat the oven to 200°C.
2. Placed sliced zucchini and tomatoes on a baking tray then drizzled with olive oil and season with salt and pepper.
3. Peeled 6 cloves garlic. Placed on a small plate, add some olive oil and cover with foil.
4. Roast the vegetables about 10 to 15 minutes. Let cool.
5. Spread the basil sauce or pesto on both of the bread halves and arrange roasted vegetables, garlic confit and leafy green .
6. Enjoy!
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Tomato & Ricotta Bruschetta | Gennaro Contaldo
Gennaro gives us his take on this classic, simple and delicious Italian dish; Tomato & Ricotta Bruschetta. A beautiful mix of two of Italy’s most famous cheeses, Mozzarella and Ricotta, make the base of this Bruschetta and the dish is topped of with roasted cherry tomatoes and fresh basil leaves. Fantastico!
To book a table or to find out where your nearest Jamie’s Italian is, head over to for more information.
Links from the video:
Gennaro finds an incredible Italian Cheese Shop |
The Porkie Pizza |
Fresh Prawn Linguine |
5 Things... Tomatoes |
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For more nutrition info, click here:
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Focaccia Savory and Sweet - Ciao Italia
Focaccia with rosemary and sea salt; a focaccia appetizer topped with cherry tomatoes and mozzarella; panzanella salad; focaccia with poached fruit and ricotta.
(Season 29 | Episode 18)
--
Ciao Italia with Mary Ann Esposito turns everyday cooking into a happy celebration of authentic regional Italian cuisine with flavorful recipes from the Piedmont to Puglia, Tuscany to Sicily, and everywhere in between. By using authentic ingredients from the heart-healthy Mediterranean diet, Mary Ann creates Italian recipes that turn ordinary meals into memorable masterpieces. Buon appetito!
#cooking #italianfood
Martha Teaches You How To Cook With Cheese | Martha Stewart Cooking School S4E12 Cheese
Attention all you cheese lovers: this show is for you! Discover how Martha makes homemade Ricotta, classic Fondue, Fettuccine Alfredo, Raclette, and grown-up Grilled Cheese.
#MarthaStewart #Cheese #Cooking #HowTo #Fondue #GrilledCheese
Get the recipes at:
00:00 Introduction
1:16 How To Make Ricotta
6:49 How To Make Fondue
11:29 How To Make Fettuccine Alfredo
15:23 How To Make Raclette
18:52 How To Make Grown-Up Grilled Cheese
23:35 How To Make Baked Cheese Appetizer
Every Friday, only on YouTube.com/MarthaStewart!
This Episode originally aired on PBS as Martha Stewart's Cooking School Season 4 Episode 12
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Teaches You How To Cook With Cheese | Martha Stewart Cooking School S4E12 Cheese