Instructions: Preheat broiler. Whisk olive oil, lemon juice and 1 teaspoon rosemary in glass pie dish to blend. Sprinkle Tuna with salt and pepper. Add Tuna to marinade and turn to coat. Let stand 10 minutes. Mix remaining 1 teaspoon rosemary into caponata.

Transfer Tuna to broiler pan; reserve marinade in dish. Broil Tuna until just opaque in center, about 2 minutes per side; transfer to sheet of foil.

Brush lemon slices with some of reserved marinade. Broil lemon slices until lightly charred, about 1 minute per side. Broil cut side of rolls until lightly toasted, about 30 seconds.

Place roll bottoms, cut-side up, on plates; spread with caponata. Place Tuna, lemon slices and arugula over. Cover with roll tops and serve.

This recipe yields 2 servings (can be doubled).

Comments: Start with tomato soup garnished with chopped fresh basil. Have deli potato salad with the main course, and for dessert, pears with Gorgonzola and biscotti.

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