Ingredients
- 6 of garlic (cloves)
- 5 long (inches)
- 4 french bread rolls
- 4 top third off roll
- 2 tuna along bottom of roll
- 2 off about (cut)
- 1 long -baguette
- 1 bell pepper (roasted red)
- 1/4 from the top of clove of garlic
- 130 gr tuna steak
- 65 gr string beans (thin)
- 30 ml pure olive oil in a non stick skille sear tuna over high heat
- 30 ml extra-virgin olive oil
- 16 ml wine (white)
- 2 gr flat leaf parsley tuna is readily available at all fish markets (chopped fresh)
- 4 slices ripe tomato
- 4 slices onion (thin red)
cover with slice of onion. Next, lay string beans lengthwise. Top each with a slice of tomato and roasted pepper, pressing down on ingredients. Sprinkle evenly with black pepper and parsley. Cover rolls with reserved tops; press down again. To ensure that the sandwich is perfectly moist, wrap tightly in plastic wrap and refrigerate 2 to 3 hours before serving. From the files of Al Rice, North Pole Alaska. Feb 1994
