Tuna Open Sandwich

Seared pepper-crusted tuna served over griddled ciabatta with a warm Mediterranean vegetable, anchovy, and caper salad.

Healthy Lunch Seafood Mediterranean High Protein Tuna

Estimated Nutrition

Calories

355.1

kcal / serving

1420.2 kcal total

Carbs

28.5g

per serving

114.1 g total

Fat

13.6g

per serving

54.4 g total

Protein

29.6g

per serving

118.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Balsamic Vinegar

GrainsCereals

slice

Ciabatta

NutsSeeds

pinch

Salt

tbsp

Black Pepper

Cracked

clove

Garlic

Peeled and crushed

sprig

Thyme

OilsFats

Olive Oil

Approximately 2 teaspoons

Other

Black Olive

Pits removed

Seafood

400

Tuna Loin

Trimmed

piece

Anchovy Fillet

In vinegar

Vegetables

piece

Yellow Pepper

Sliced into strips

piece

Red Pepper

Sliced into strips

piece

Courgette

Sliced into ribbons

piece

Cherry Tomato

Sliced into halves

tbsp

Caper

Method

Season tuna with salt and press into cracked black pepper.

Slice tuna thinly and serve atop ciabatta and the vegetable mixture.

Stir in anchovies, capers, and olives.

Add cherry tomatoes and balsamic vinegar, then transfer to a bowl.

Fry vegetables for three minutes, then add garlic and thyme for three minutes.

Heat a frying pan with remaining oil and add peppers and courgette.

Brush ciabatta with 5ml of oil and griddle for two minutes until browned.

Griddle tuna for one minute per side and keep warm.

Heat a griddle pan with 2.5ml of olive oil over medium heat.