Seared Tuna Salad over Grilled Bread with Olive-Avocado Tapenade
- Prep Time 0:25
- Cook Time 0:05
- Estimated Cost $14.50
- 6 Comments
Despite the multiple steps and many ingredients in this salad, it’s surprisingly easy to prepare. It was inspired by Dave Lieberman’s version of a panzanella/salade Nicoise, but I added a few of my own touches—like keeping the green beans raw and adding the olive-avocado tapenade. Sourdough sandwich rolls could pinch hit for the baguette if necessary.
- 1 small baguette, sliced in half lengthwise $1
- 1 fresh yellow fin tuna steak, about 1/2 lb $5
- 2 cups arugula $1
- 1 cup cherry tomatoes, halved $2
- 1 small bunch mint, chopped finely $1
- olive oil Pantry
- 2 tbsp balsamic vinegar Pantry
- about 15 fresh green beans, ends removed, halved $1
- 1 small bunch basil, chopped finely $1
- 2 oz. chopped black olives $1 for 4.25 oz. can
- 2 cloves garlic, minced finely Pantry
- 1 avocado, peeled, pit removed $1.50
- salt and freshly-cracked pepper Pantry
Recipe Serves 2-3
- Heat about 1 tbsp olive oil over high heat in a frying pan. While oil heats, cover both sides of the tuna steak with freshly-cracked pepper and salt to taste. Sear tuna for about 1 minute on each side (or more if you prefer your tuna less rare). Remove from heat and slice on the bias into 1/2" thick slices.
- Heat a grill or grill pan over high heat. Drizzle the insides of the bread liberally with olive oil. Grill bread for 2-4 minutes or until toasted with grill marks.
- In a small bowl, mash the avocado with the olives, basil and salt and pepper to taste. Set aside.
- Toss together the arugula, tomatoes, and mint. Dress with 1 tbsp olive oil and the balsamic vinegar.
- To assemble the salad, smear the grilled bread with the olive-avocado tapenade. Arrange the salad over the bread and top with the tuna slices.