 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
|
Use a sweet batard for this - that is, a batard-shaped loaf which is NOT sourdough. In a pinch, an Italian semolina loaf without seeds will probably do. Ingredients:
2 tablespoons mayonnaise |
1 tablespoon finely chopped cornichon |
1 1/2 teaspoons finely chopped brined capers |
1 (6 ounce) fresh ahi tuna, filet |
2 teaspoons olive oil |
1 cup mixed greens |
2 tablespoons finely chopped kalamata olives |
1 slice red onion, 1/8-inch thick |
1 teaspoon red wine vinegar |
2 slices french bread, toasted (each 1-inch thick) |
1 hard-boiled egg, cut in 1/4-inch thick slices |
Directions:
1. Stir together mayonnaise, cornichons and capers.
2. Season tuna with salt and pepper. Heat 1 tsp oil in a skillet until almost smoking. Add tuna and sear until lightly browned, 1-2 minutes. Turn over and sear 1 minutes longer for rare; the center of the tuna should still be red. Set aside on a cutting board to rest.
3. Combine greens, olives, onion, vinegar and the remaining oil in a bowl. Season with salt and pepper and toss to combine.
4. Slice tuna 1/2 thick, on the bias.
5. Divide the mayonnaise between the two slices of bread and spread evenly. Top one slice of bread with half the salad, half the tuna and half the egg. Repeat with the other slice and serve open-faced.
|
|