| 1 | Fresh tuna is readily available at all fish markets and in most supermarkets today. |
| 2 | The freshest, best tuna has deep red flesh. |
| 3 | If the tuna is turning dark around the edges, don"t buy itqit"s not fresh. |
| 4 | Preheat oven to 350°F. |
| 5 | 2 cut off about ?inch from the top of each clove of garlic; discard. |
| 6 | Place garlic cloves in a small ramekin. |
| 7 | Drizzle with white wine and i teaspoon pure olive oil. |
| 8 | Sprinkle with salt and pepper, cover with foil and bake for 1 hour, or until garlic is soft. |
| 9 | Remove and cool to room temperature. |
| 10 | Sprinkle both sides of tuna with black pepper. |
| 11 | Heat remaining 2 tablespoons pure olive oil in a non stick skillet. |
| 12 | Sear tuna over medium-high heat and cook for 3 minutes per side for medium rare. |
| 13 | Remove from pan, cool and cut crosswise into 8 thin slices. |
| 14 | Reserve. |
| 15 | 4 slice the top third off each roll, lengthwise; reserve tops. |
| 16 | Hollow out the center of each roll. |
| 17 | Brush insides with the extra-virgin olive oil. |
| 18 | Squeeze the roasted garlic cloves from their skins and spread over the inside of each roll. |
| 19 | To assemble sandwiches, lay 2 slices of tuna along bottom of each roll; cover with slice of onion. |
| 20 | Next, lay string beans lengthwise. |
| 21 | Top each with a slice of tomato and roasted pepper, pressing down on ingredients. |
| 22 | Sprinkle evenly with black pepper and parsley. |
| 23 | Cover rolls with reserved tops; press down again. |
| 24 | To ensure that the sandwich is perfectly moist, wrap tightly in plastic wrap and refrigerate 2 to 3 hours before serving |
