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Grilled Pacific Albacore Sandwich with Red Peppers

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Grilled Pacific Albacore Sandwich with Red Peppers

Serves 4

1 1/3 pounds skinless Pacific albacore tuna loin medallions
2 tablespoons plus 2 teaspoons organic extra virgin olive or macadamia nut oil
6 tablespoons lemon juice
1/8 teaspoon black pepper
1/8 teaspoon salt
1/2 teaspoon organic oregano, crushed
pinch organic cayenne powder
2 Ciabatta loaves split lengthwise
1/4 cup chopped basil

Sautéed red peppers

1 red pepper, roasted, peeled and cut into 1/2 inch strips
2 teaspoons organic extra virgin olive or macadamia nut oil
2 teaspoons minced garlic
1 medium onion, sliced into thin half-rings

  • Rinse albacore with cold water; pat dry with paper towels. Set aside.

  • Make vinaigrette by combining oil, lemon juice, pepper, salt, oregano and cayenne; mix well. Divide in half. Marinate albacore in one-half of the vinaigrette for 30 minutes, turning once.

  • While fish is marinating make Sautéed Red Peppers and set aside. (Sauté garlic and onion in oil until onion is translucent. Stir in red peppers, sauté 5 minutes, and remove from heat.)

  • Drain albacore reserving marinade. Place on greased grate, 4‒5 inches from hot coals. Cook 5‒6 minutes, turning once and basting frequently. Do not overcook! Albacore should be pink in center when removed from the heat.

  • Toast rolls lightly on grill. Brush toasted sides with remaining vinaigrette.

  • Make four open-faced sandwiches by topping with albacore, Sautéed Red Peppers and fresh basil. Serve immediately.

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