Serrano Ham-Wrapped Tuna Muffulettas
Servings: 6 people
Ingredients
- 2 tsp lemon zest (from one large or two small lemons)
- 2 cloves garlic crushed
- 1-1/2 tsp fennel seeds
- 1 tsp red pepper flakes
- 4 tbsp olive oil
- 6 fresh tuna steaks 1/4 - 1/3 lb each
- 6 pieces Serrano ham or prosciutto
- 6 chewy sandwich rolls
- 6 slices Provolone cheese
- 3 cups olive salad
- 2 handfuls arugula
Instructions
- Finely chop the zest, garlic, fennel seeds and red pepper flakes together with an ulu and bowl, or a sharp knife and cutting board. Combine with olive oil and mix well.
- Roll each tuna steak in marinade to coat well. Wrap each steak in a piece of Serrano ham, and then in plastic wrap. Chill for at least an hour, and up to six hours.
- Toast sliced sandwich rolls, melting a piece of Provolone cheese on half of each roll.
- In a hot frying pan, sear the tuna steaks about 2 minutes per side to crisp the ham and give the fish a nice sear, leaving rare to raw in the middle.
- Heap as much olive salad on the bottom of each roll as you can, drizzling oil from the salad to soak the bread. Place fish on the roll and top with more salad and with arugula. Add top of roll and get plenty of napkins!