BrokeAss Gourmet

BrokeAss Gourmet

Seared Tuna Salad over Grilled Bread with Olive-Avocado Tapenade

  • Prep Time 0:25
  • Cook Time 0:05
  • Estimated Cost $14.50
  • 1 Comment

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


  1. 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.
  2. 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.
  3. In a small bowl, mash the avocado with the olives, basil and salt and pepper to taste. Set aside.
  4. Toss together the arugula, tomatoes, and mint. Dress with 1 tbsp olive oil and the balsamic vinegar.
  5. 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.

Category: Meals

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katie, on Apr 22, 11:45 AM, wrote:

That looks so delicious!