Tuna Tea Sandwiches David Tamarkin   From Every Day with Rachael Ray April-May 2006 MAKES TEN TEA SANDWICHES Prep Time: 20 min Cook Time: 10 min 1/2 cup pitted Mediterranean olives, such as Calamata 1/4 cup sun-dried tomatoes (not oil-packed), quartered 3 garlic cloves, peeled and halved 2 canned artichoke hearts, drained and halved 1/2 to 2/3 cup extra-virgin olive oil Two 1-inch-thick tuna steaks (about 1 pound total) Salt and freshly ground pepper 4 teaspoons capers, rinsed and patted dry 2 teaspoons finely diced red onion 1 teaspoon chopped fresh thyme Juice of 1 lemon 10 slices of white bread, crusts removed 1. Place the olives, tomatoes, garlic, artichoke hearts and 1 tablespoon of the olive oil in a food processor. Pulse until coarsely chopped, adding up to 2 more tablespoons of olive oil if needed to make a spreadable paste. 2. Using a sharp knife, slice each tuna steak in half horizontally to create 4 steaks about 1/2 inch thick. Heat 2 tablespoons of the olive oil in a large nonstick skillet over medium-high heat until it ripples. Season the tuna generously with salt and pepper and sear the fish on both sides until cooked through, about 2 minutes per side, adding another tablespoon of olive oil between batches if needed. Transfer the tuna to a large bowl and break into small pieces. Add the capers, onion, thyme, lemon juice and 1/4 cup of the olive oil and stir. 3. Spread a generous amount of the olive mixture on 5 slices of bread and top with a heaping spoonful of tuna and another piece of bread. Slice each sandwich in half diagonally.

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