Tuna Steak and Vegetable Sandwiches

Ingredients

• 1 pound ahi tuna steak 
• 4 servings arugula 
• 3  eggplant trimmed cut lengthwise into 1/3-inch-thick slices
• 1 pinch marjoram dried fresh chopped
• 3 tablespoons marjoram dried fresh chopped
• 2  garlic clove minced
• 0.8 cup olive oil 
• 3 tablespoons balsamic vinegar 
• 8.5 inch sourdough bread 
• 1  bell pepper yellow cut into 1/3-inch-wide strips
• 2  zucchini trimmed cut lengthwise into 1/3-inch-thick slices

Equipment

• bowl
• frying pan
• broiler
• broiler pan

Directions

1. Preheat broiler.
2. Combine 3/4 cup oil and next 3 ingredients in small bowl. Arrange eggplant slices, zucchini and bell pepper on broiler pan.
3. Brush on both sides with oil mixture.
4. Sprinkle with salt and pepper. Broil until brown, watching closely, about 2 minutes per side.
5. Transfer to platter.
6. Place bread on broiler pan.
7. Brush top side with oil mixture and sprinkle with pepper. Broil until top side is brown.
8. Transfer to work surface, browned side up.
9. Meanwhile, heat 2 tablespoons oil in heavy large skillet over high heat. Season tuna with salt and pepper.
10. Add to skillet and sauté until just cooked through, about 30 seconds per side.
11. Place tuna on half of bread slices.
12. Sprinkle with chopped marjoram. Top with vegetables and arugula, then remaining bread slices, browned side down.