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Elly's tuna steak ciabatta sandwich with caramelised onion & black olive tapenade
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2 ciabatta rolls
2 tsp olive oil
1 tuna steak (approx. 250g)
2 tbsp Tracklements Original Onion Marmalade
4 heaped tsp Belazu Black Olive Tapenade
1 tsp very finely chopped fresh rosemary
Sea salt flakes, to taste
Small handful wild rocket
1 tsp No.1 Waitrose Extra Virgin Olive Oil
1. Preheat the oven to 200ºC, gas mark 6. Bake the ciabatta rolls according to pack instructions. Heat the oil in a large frying pan over a medium heat. Halve the ciabatta rolls and place, cut-side down, in the hot pan. Cook until golden then remove and set aside.
2. Return the pan to the heat and fry the tuna steak for 1-2 minutes (depending on thickness) on each side until golden but still medium-rare in the centre or to your liking.
3. Spread the onion marmalade on the base of each roll and spread the tapenade on the top half of each roll.
4. Cut the tuna steak in half and sit half on each marmalade covered base. Sprinkle with the finely chopped rosemary, a pinch of sea salt flakes and a small handful of rocket, drizzle with extra virgin olive oil and top with the tapenade spread lid. Serve immediately.
Typical values per serving:
This recipe was first published in October 2019.