INGREDIENTS
4 rolls
1/3 cup mayonnaise
2 TBSP. Dijon mustard
½ cup store bought roasted red peppers, drained, cut in ½-inch wide strips
4 thin slices red onion
Lettuce leaves
1 (1 lb.) tuna steak
Tapenade
1/3 cup pitted kalamata olives
¼ cup pitted green olives
1 TBSP. drained capers
1 TBSP. extra-virgin olive oil
1 TBSP. fresh lemon juice
1 TBSP. fresh parsley leaves
1 tsp. lemon zest
1 anchovy, minced
DIRECTIONS
Prepare the grill. Lightly toast the rolls.
Combine the first 8 ingredients in a food processor.
Pulse just until the olives are finely chopped; season with salt and pepper. Refrigerate.
Bring to room temperature before serving.
Drizzle the tuna with 2 tsp. olive oil; sprinkle with salt and pepper.
Grill the tuna until golden; seared on the outside and just opaque in the center, about 2 minutes.
Stir the mayo and mustard in a small bowl; mix well.
Spread the mixture on the rolls and top with the red peppers and red onion.
Cut the tuna across the grain into ½ inch slices.
Place the tuna on top the onions.
Spoon the tapenade over the tuna.
Top with lettuce.
Serves 4.
