PAN-GRILLED TUNA AND PLUM TOMATO SANDWICH
ON OLIVE CIABATA WITH BASIL
2 pounds tuna steaks
kosher salt and freshly ground black pepper
1 loaf Corner Bakery olive ciabatta, cut into 8 sandwiches
8 plum tomatoes, halved lengthwise
4 tablespoons olive oil, divided
16 basil leaves
One hour before serving, remove the tuna from the refrigerator. Lightly season with kosher salt and freshly ground black pepper. Cover with plastic wrap and let marinate at room temperature.
Preheat the grill. Preheat the oven to 350 degrees. Brush the bread slices with oil and toast on the grill until fragrant. Reserve.
Lightly oil seeded tomato halves. Dry the tuna with paper towels and use the remaining oil to coat both sides.
Grill the tomatoes until browned by the grill and softened. Grill the fish no more than 1 minute on each side. Remove to a 350 degree oven to finish cooking 10 minutes. Alternatively, if using a grill pan with a lid, simply turn off the heat, cover, and allow the fish to cook through for 10 minutes.
Lay 2 basil leaves on the split sandwich breads. Divide the tuna steaks into 8 servings and place on top of the basil. Lay 2 halves of grilled tomato on the fish. Cover with remaining sandwich half and serve.