Ingredients:
For the Provençal vinaigrette:
- 1/4 cup fresh lemon juice
- 2 tsp. Dijon mustard
- 1 garlic clove, minced
- 1/3 cup olive oil
- Salt and freshly ground pepper, to taste
- 1 lb. ahi tuna fillet
- Salt and freshly ground pepper, to taste
- 2 tsp. olive oil
- 6 pieces baguette, each 6 inches long, halved lengthwise
- 1 1/2 cups arugula
- 3 hard-cooked eggs, peeled and thinly sliced lengthwise
- 2 roasted red bell peppers, peeled and cut into 1/4-inch strips (see
related tip at left) - 4 oz. cherry tomatoes, halved
- 1/3 cup pitted crushed niçoise or Kalamata olives
- 12 anchovy fillets (optional)
Directions:
To make the Provençal vinaigrette, in a Salad Chef, combine the lemon juice, mustard, garlic and olive oil and blend according to the manufacturer's instructions until thickened. Season with salt and pepper. You will need about 1/4 cup of the vinaigrette for the sandwiches. Reserve the remaining vinaigrette for another use.
Season the tuna on both sides with salt and pepper.
In a fry pan over medium-high heat, warm the olive oil until almost smoking. Add the tuna and cook, turning once, until the fish is well browned on the outside and still red in the center, about 2 minutes per side. Transfer the tuna to a cutting board and cut crosswise into 1/4-inch-thick slices.
Drizzle 1 tsp. vinaigrette onto the bottom of each baguette. Top with the arugula, tuna, eggs, bell peppers, tomatoes and olives, dividing evenly. Top each sandwich with 2 anchovy fillets and drizzle with 1 tsp. vinaigrette. Cover the sandwiches with the tops of the baguettes. Serves 6.
Season the tuna on both sides with salt and pepper.
In a fry pan over medium-high heat, warm the olive oil until almost smoking. Add the tuna and cook, turning once, until the fish is well browned on the outside and still red in the center, about 2 minutes per side. Transfer the tuna to a cutting board and cut crosswise into 1/4-inch-thick slices.
Drizzle 1 tsp. vinaigrette onto the bottom of each baguette. Top with the arugula, tuna, eggs, bell peppers, tomatoes and olives, dividing evenly. Top each sandwich with 2 anchovy fillets and drizzle with 1 tsp. vinaigrette. Cover the sandwiches with the tops of the baguettes. Serves 6.
Williams-Sonoma Kitchen.