Veggies for Napoleons
32 slices Baby eggplant
32 slices zucchini
32 slices red pepper
Bread for Napoleons
16 thin slices Ciabatta (this bread works best, it's wide and airy)
2 lbs fresh tuna, 2-1 lb steaks would best best for cooking
1 /4 cup lemon and garlic infused olive oil
2 tablespoons fresh garlic, chopped
2 tablespoons dijon mustard
1 tablespoon black pepper
1 tablespoon fresh thyme
1 tablespoon fresh oregano
1 tablespoon lemon zest
2 teaspoons kosher salt
6 cups romaine lettuce leaves, thinly sliced
1 cup caesar dressing
Brush veggies with lemon garlic olive oil, sprinkle with kosher salt. Grill until tender
Brush bread with lemon garlic olive oil. Grill both side being sure to achieve nice grill marks.
Combine all ingredients except tuna. Coat tuna with marinade. Let sit a room temperature 30 to 45 minutes. Grill on hot grill 2 minutes per side, remove slice on a bias, about 1/2 inch slices.
Toss 1/2 cup caesar dressing over romaine reserving 1/2 cup dressing
Put one slice of bread down top with a little romaine, add 2 slices of each veggie, top with 2 slices tuna. Add another slice of bread and repeat above steps. Drizzle each Napoleon with a little of remaining dressing.
Serves 8 hungry people. Enjoy!