Yield: 16 servings.
8 oz. artichoke hearts, chopped
3 oz. kalamata olives, chopped
2-1/2 oz. green olives, chopped
4 oz. red onion, cut in small dice
4 Tbsp. basil chiffonade, very thin strips
2 Tbsp. parsley, chopped
1/2 tsp. black pepper, ground
4 Tbsp. balsamic vinegar
2 tsp. olive oil
* * *
40 oz. Simplot Flame Roasted Peppers & Onions
48 oz. ahi tuna fillets, 1" thick, 3 oz. each
6-1/2 Tbsp. McCormick Montreal Steak Seasoning
4 Tbsp. lemon zest
16 ciabatta bread, 3-1/2 oz. each
4 oz. Dijon mustard
8 oz. spring greens mix
For tapenade: In medium bowl, combine the tapenade ingredients. Cover and refrigerate until needed.
For sandwich: Prepare the roasted peppers and onions according to package directions. Omit any added oil in the directions.
Place tuna fillets on sheet pan and sprinkle with Montreal seasoning and lemon zest. For each sandwich, grill tuna until medium rare; slice into strips on the bias. Spread 1/2 oz. of the Dijon mustard on both sides of the ciabatta bread, top with 1/2 oz. spring mix, and one tuna steak. FInish with 11/2 oz. tapenade, 11/4 oz. peppers and onions, and top of the bun.
Photo Credit - Simplot