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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
Pan Bagnat with Carrot, Cumin & Orange Salad | Gordon Ramsay
A dish to think about now that the sun is starting to shine again. Mixing a traditional French sandwich with some typically Italian fillings is a real twist. This is a meal that not many will have tried before - have a go yourself and make it your own. It's a beautiful combination of ingredients with a Ramsay-twist to excite the palette.
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Salami and Soppressata Sandwich #shorts
INGREDIENTS
* Sourdough baguette
* Genoa Salami
* Hot Soppressata
* Provolone or fontina
* Mixed greens
Roasted Cipolini
* 1 pound (454 g) cipolini onions (pearl onions work)
* 1/4 cup olive oil
* 1 tbsp fresh Thyme
* 1 tsp salt
* Fresh cracked black pepper
Spread
* 200g roasted cipolini onions
* 100g sun dried tomatoes
* 3 tbsp extra virgin olive oil
* Salt to taste
Dressing
* 1 cup loosely packed fresh basil leaves
* 2 tbsp balsamic vinegar
* 1/2 cup extra-virgin olive oil
* 2 tsp oregano
* 1/2 lemon juiced
* Salt to taste
RECIPE
1. Preheat oven to 400F.
2. Toss onions and thyme with olive oil and place in an oven safe dish. Sprinkle with sea salt and cracked black pepper to taste.
3. Roast in oven for about 45 minutes, turning every 15 minutes to brown sides evenly. Remove when tender and golden.
4. To a food processor add the roasted Cipolini, sun dried tomatoes, and oil. Pulse until a paste forms. Season to taste with salt.
5. Dressing: In the bowl of your mortar and pestle (or food processor) combine the basil, and oregano. Mash/pulse until coarsely chopped.
6. While the machine is running, drizzle in the olive oil, balsamic, lemon juice and salt. Season to taste with salt and freshly ground black pepper and blend until smooth.
7. To the bottom half of a toasted baguette, add the sundried tomato and onion spread. Lay down the salami and sopressata then top with cheese. Torch/broil to melt. Add the mixed greens and dressing. Cut in half and enjoy!
Grilled Lamb Chops with Rosemary n Thyme Recipe + Cream sauce
Grilled Lamb Chops with Rosemary n Thyme Recipe + Cream sauce with black olives and sundried tomatoes.
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Below are a few Italian food words with English translations.
Zafferano: saffron Zampone: sausage-stuffed pig's foot Zenzero: ginger Zeppole: a fried pastry Verdure: green vegetables Vitello: veal (calf)Vongole: clams Taralli: round sweet or savory biscuits Tonno: tuna Torrone: nougat-type candy Torta: tart Salso: salt Saltari: sauteed Salumi: collective name for salami and similar cured meats Salvia: sage Sambuca: a colorless liqueur made from anise San Giuseppe: Saint Joseph Sarde: sardines Scaloppine: thinly sliced meat Sedani: celery Ragu: meat sauce for pasta Rapini: another name for broccoli rabe Ribollita: Tuscan bread and vegetable soup Ricotta: a fresh, mild cheese Ripieni: stuffed Riso: rice Risotto: rice cooked and stirred with broth until creamy Rollatini: small stuffed meat rolls, sometimes in a sauce Romano: a hard Pecorino cheese Rosmarino: rosemary
Rustico: country-style Pecorino: sheep's milk cheese Peperoncini: dried red chiles Pesto: a sauce from mashed ingredients, usually basil Piccante: spicy
Pignoli: pine nuts Piselli: peas Pizelle: embossed wafer cookies Pizza Dolce: cake or sweet bread Polenta: a type of cornmeal Polipi: octopus Pollo: chicken Polpette: meatballs Pomodori: tomatoes Porchetta: whole roast pig cooked with herbs and garlic Porcini: meaty wild mushrooms Primavera: springtime Prosciutto: salt-cured, air-dried pork Provolone: a straw-white cheese, sometimes smoked Olio: oil Olio di oliva: olive oil Origano: oregano
Orzo: small, seed-shaped pasta Ostriche: oysters Manzo: beef Marinara: a plain tomato sauce Marinare: to marinate Marsala: a rich brown fortified wine Mascarpone: creamy, soft, mild cheese Melanzane: eggplant Minestra: soup (usually thick) Minestrina: thin soup Minestrone: thick mixed vegetable soup Mortadella: a large cured and spiced pork sausage Mosto Cotto: grape juice cooked to form a thick dark syrup Mozzarella: a pure white soft cheese
Lauro: bayleaf Lenticchie: lentils Limone: lemon Gamberetti: shrimp
Gardiniera: mixed pickled vegetables Garofani: cloves Gnocchi: dumplings eaten with a sauce or in broth Grana Padano: a cow's milk hard cheese
Granchio: crab Grappa: liqueur made from the must of grapes Griglia: grill Grissini: breadsticks Fagioli: beans Farcita: stuffing or filling Farro: an ancient grain similar to spelt Fegato: liver Festa: holiday Fico: fig Filetto: fillet Finocchio: fennel Focaccia: flatbread served plain or with various toppings Formaggio: cheese Fra diavolo: literally 'of the devil' Fragole: strawberries Frittata: an open-faced omelet Frittelle: fritters Fritto: fried
Frutta: fruit Frutti di mare: seafood Funghi: mushrooms
Dolce: sweet Dolci: sweets and pastries Cannellini: white kidney beans Cannoli: filled pastry tubes Capocollo: a hot spiced ham Caponata: eggplant relish Capozzelle: lamb's head Capperi: capers Cappone: capon Carciofi: artichokes Carnaroli: a medium-grain rice used for making risotto Carne: meat Cassata: a Sicilian cream-filled layer cake Cavolfiore: cauliflower Cavolo: cabbage Ceci: chick peas Cioppino: shellfish stew Cipolle: onions Conserva: preserves Cotolette: cutlets
Balsamico: an aged Italian vinegar Basilico: basil Bigne: fritters Biscotti: literally 'twice cooked,' it refers to all kinds of cookies Bistecca: beefsteak Bollito misto: mixed boiled meats served with various sauces Bottarga: preserved roe of tuna or mullet Braciolette: small beef rolls Braciole: stuffed meat rolls Brodo: broth
Bruschetta: toasted bread served with various toppings Budino: pudding Affumicato: smoked Aglio: garlic Aglio e olio: garlic and oil Agnello: lamb Agrodolce: sweet/sour Al dente: firm (literally to the tooth) Amaretti: crisp cookies made with bitter almonds Amaretto: a sweet liqueur flavored with almonds Anace/Anice: anise
Anguille: eel Anisette: a colorless liqueur flavor with anise Antipasto: literally 'before the meal' Arborio: a medium-grain rice used for making risotto Arogosta: lobster Arancia: orange Arancine: fried rice balls with meat or other filling Ardente: hot, piquant Arrostito: roasted
Flatbread Italian Sandwich
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Creamy Garlic Butter Tuscan Shrimp
Creamy Garlic Butter Tuscan Shrimp coated in a light and creamy sauce filled with garlic, sun dried tomatoes and spinach! Packed with incredible flavours!
GET THE RECIPE HERE:
Akis' Food Tour - Olympos Episode 4
Akis' Food Tour - Olympos Episode 4
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Presenter: Akis Petretzikis
Director: Panos Georgiou
Story Editor: Danae Sofia Vardali
Director of Photography: Giannis Gemeliaris
Production Coordinator : Diamantis Arakas
Sales Department: Mary-Rose Andrianopoulou, Zoe Konstantopoulou
Assistant Director: Vaya Tsiourvopoulou
Technical Support: Th. Savvakis – V. Karypiadis O.E.
Motion Graphics: Giannis Papoulias
Sous Chef: Maria Vasilakopoulou
Production Assistants: Giorgos Kiklis, Kostis Marinis
Cameras: PAN PAN, Nikos Belesis
Sound: Giannis Fotiadis
Video Editing: Eirini Kefala, Giannis Mylonas
Assistant Video Editing: Marianna Petridou
Translation/Subtitles: Manuela Skoula
Costume Designer: Alexis Foukos
Music Licensed by
DNG
Music Editing: GiGi
Title song: “To taxidi”
Vocals: Sakis Rouvas
Music: Yiannis Skoutaris
Lyrics: Pantelis Kyramargios
The recording and mixing were done at VOX STUDIOS by Aris Binis and the mastering at SWEETSPOT studio by Giannis Christodoulatos
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