Marinated Fresh Tuna with Green Beans, Pickled Peppers, Garlic, and Mayonnaise

Name: Marinated Fresh Tuna with Green Beans, Pickled Peppers, Garlic, and Mayonnaise
Yield: makes 4 sandwiches
Ingredients: 1 pound yellowfin tuna steak, about 1 inch thick; Kosher salt and freshly ground black pepper; 1 tablespoon vegetable oil; 6 peppadew or hot Italian pickled peppers, finely chopped; 1 small shallot, thinly sliced; 1/2 cup extra-virgin olive oil; 1/4 cup thinly sliced basil leaves; 2 teaspoons sherry vinegar; 1 tablespoon finely chopped black olives; 2 cups green beans, trimmed; 8 slices country bread; 1 garlic clove, peeled; 4 tablespoons Mayonnaise (page 176)

December 9, 2011

Let it not be said that we didn’t warn you: this is a five-napkin sandwich, tasty and light but also juicy and messy, making it great outdoor summer fare. When buying the ingredients, remember that fresh tuna should be deep red, so if it’s turning brown or gray don’t buy it. Playfully sweet and hot, peppadew peppers are perfect for the marinade; if you can’t find them, substitute pickled cherry peppers so that you retain sweetness in addition to bite. Placing it on the cutting board with the raw side up and cutting from the top down keeps the tuna from falling apart when you cut it . . . no promises from us that it will be as considerate when you bite into it a few minutes later!

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