Special Diets

Grilled Albacore Sandwich With Red Peppers

• From: National Fisheries Institute

Ingredients

• 1 1/3 pounds skinless Pacific albacore, cut into 3/4 inch thick loin cuts

• 2 tablespoons + 2 teaspoons olive oil

• 6 tablespoons lemon juice

• 1/8 teaspoon black pepper

• 1/8 teaspoon salt

• 1/2 teaspoon oregano, crushed

• dash of cayenne

• 2 French rolls, split lengthwise

• 1/4 cup chopped basil

• Sautéed Red Peppers1 red pepper, roasted, peeled and cut into 1/2 inch strips

• 2 teaspoons olive oil

• 2 teaspoons minced garlic

• 1 medium onion, sliced into thin half-rings

Fresh albacore creates a tuna fish sandwich like no other.

Directions

• 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 (see recipe below).
• 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.
• Sautéed Red PeppersIn non-stick pan, sauté garlic and onion in oil until onion is translucent. Stir in red peppers and remove from heat. Set aside.