Tuna Napoleons

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)

Tuna Napoleons

  • 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!

Dirk FucikFISH: TUNA