Recipe: Grilled pepper, herb and tuna muffuletta
By Amanda LairdFood writer·NZ Herald·
Quick Read
Subscribe to listen
Access to Herald Premium articles require a Premium subscription. Subscribe now to listen.
Save Grilled pepper, herb and tuna muffuletta. Photo / Babiche Martens
Makes 4 - can be made 12 hours beforehand
4 ciabatta rolls
Olive oil
Fresh oregano, basil and/or marjoram
Tinned tuna, drained
Grilled asparagus
Grilled capsicums
Grilled eggplant
Salt and freshly ground black pepper
Plastic wrap
1 Slice the top off each roll. Pull out the middle.
2 Brush inside with olive oil then layer on the filling
ingredients.
3 Season and place the top back on the rolls before wrapping in plastic wrap. Place on a tray, place a second tray on top and weigh down with weights.