“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. From a recipe posted on the CHOW website.”
READY IN:
20mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

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.

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