Tuna Steak and Vegetable Sandwiches Recipe

Name: Tuna Steak and Vegetable Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup plus 2 tablespoons olive oil; 3 tablespoons balsamic vinegar or red wine vinegar; 3 tablespoons chopped fresh marjoram or 2 teaspoons dried; 2 garlic cloves, minced; 3 Japanese eggplants, trimmed, cut lengthwise into 1/3-inch-thick slices; 2 zucchini, trimmed, cut lengthwise into 1/3-inch-thick slices; 1 yellow bell pepper, cut into 1/3-inch-wide strips; 8 1/2-inch-thick slices country bread or sourdough bread; 1 1-pound tuna steak, cut crosswise into 1/4-inch-thick slices; Chopped fresh marjoram or pinch of dried; Arugula

Servings: persons

3/4 cup plus 2 tablespoons olive oil
3 tablespoons balsamic vinegar or red wine vinegar
3 tablespoons chopped fresh marjoram or 2 teaspoons dried
2 garlic cloves, minced
3 Japanese eggplants, trimmed, cut lengthwise into 1/3-inch-thick slices
2 zucchini, trimmed, cut lengthwise into 1/3-inch-thick slices
1 yellow bell pepper, cut into 1/3-inch-wide strips
8 1/2-inch-thick slices country bread or sourdough bread
1 1-pound tuna steak, cut crosswise into 1/4-inch-thick slices
Chopped fresh marjoram or pinch of dried
Arugula

1
Preheat broiler.
2
Combine 3/4 cup oil and next 3 ingredients in small bowl.
3
Arrange eggplant slices, zucchini and bell pepper on broiler pan.
4
Brush on both sides with oil mixture.
5
Sprinkle with salt and pepper.
6
Broil until brown, watching closely, about 2 minutes per side.
7
Transfer to platter.
8
Place bread on broiler pan.
9
Brush top side with oil mixture and sprinkle with pepper.
10
Broil until top side is brown.
11
Transfer to work surface, browned side up.
12
Meanwhile, heat 2 tablespoons oil in heavy large skillet over high heat.
13
Season tuna with salt and pepper.
14
Add to skillet and saute until just cooked through, about 30 seconds per side.
15
Place tuna on half of bread slices.
16
Sprinkle with chopped marjoram.
17
Top with vegetables and arugula, then remaining bread slices, browned side down.

577

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 cup plus 2 tablespoons olive oil, 3 tablespoons balsamic vinegar or red wine vinegar, 3 tablespoons chopped fresh marjoram or 2 teaspoons dried, 2 garlic cloves, minced, and more.

Yes, Tuna Steak and Vegetable Sandwiches falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tuna Steak and Vegetable Sandwiches

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions