One of my favorite summer grill sandwich recipes is Tuna Muffaletta. I absolutely love Ahi Tuna and I search for new recipes to change it up. This sandwich is an easy summer meal and good to serve on a hot day.
First I send my husband out to pick up the fresh tuna. In Oklahoma, my favorite place to purchase fresh seafood is the Gulfport Seafood Fresh Market. If you live on the coast you may have other options for fresh seafood markets to select from. Select only a fresh Ahi Tuna steak.
Set the tuna out to warm to room temperature while the grill is heating up. Gather the olive ingredients to make the olive relish.
- Green olives
- Kalamata olives
- Roasted red pepper strips
- Dried oregano
- Red wine vinegar
Dice and slice the olives, roasted red peppers, while placing them in a small bowl. Sprinkle with oregano, red wine vinegar (a generous sprinkle), salt and pepper to taste and let the flavors soak together in the bowl while grilling the tuna steak.
Now take the room temperature tuna steak and lightly sprinkle with season salt and place on a hot grill. Simultaneously, place the hamburger buns or sandwich bread of your choice on a higher grill rack to toast.
Lightly grill the tuna. I prefer tuna steak on the rare side as it will continue to cook when removed from the grill. Once the outside has a nice grill mark on it, turn it over to grill the other side. Add a slice of provolone cheese to the top of the steak while the tuna steak is still on the grill.
Place the tuna steak on top of the grilled burger bun and spoon the olive relish on top. Add the top of the bun and you have a wonderful summer tuna muffaletta sandwich!