1 cup pitted kalamata olives (about 5 ounces) |
3 tablespoons extra-virgin olive oil |
2 tablespoons chopped shallot |
2 tablespoons chopped fresh mint |
2 teaspoons chopped fresh thyme |
2 teaspoons fresh lemon juice |
2 pounds chilled fresh tuna steaks, finely diced |
2 tablespoons chopped drained capers |
2 tablespoons chopped shallot |
1 tablespoon dijon mustard |
1 teaspoon minced fresh thyme |
1 teaspoon freshly ground black pepper |
3/4 teaspoon coarse kosher salt |
nonstick vegetable oil spray |
12 4-inch squares herb focaccia, or six 4-inch squares pain rustique, halved horizontally, lightly grilled |
1 large heirloom tomato, cut into 6 slices |
6 thin slices red onion |
2 cups baby arugula (about 3 ounces) |