French in a Flash: Niçoise Tuna Melt

Name: French in a Flash: Niçoise Tuna Melt
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Mediterranean, French, European
Ingredients: 454 grams tuna steak; 1 teaspoons anchovy paste; 237 milliliters baby arugula; 1 baguette, halved horizontally; 1 teaspoon Dijon mustard; 118 milliliters oven-dried tomatoes; 1 Tbsp heaping tablespoon chopped flat-leaf parsley; 1 clove garlic, peeled; 99 grams Gruyère, sliced thinly on a mandoline into about 12 slices; 1 teaspoons herbes de Provence; 1 teaspoon white wine vinegar or lemon juice; 5 Tbsps mayonnaise; 1 Tbsp olive oil; 2 teaspoons black olive tapenade; 16 Niçoise olives, chopped; 4 servings Pepper; 4 servings Salt; 1 shallot, finely diced

The recipe French in a Flash: Niçoise Tuna Melt is ready in around 15 minutes and is definitely an amazing pescatarian option for lovers of Mediterranean food. One serving contains 567 calories, 39g of protein, and 34g of fat. This recipe covers 36% of your daily requirements of vitamins and minerals. This recipe serves 4. A couple people really liked this main course. Head to the store and pick up salt, oven-dried tomatoes, gruyère, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Preheat the broiler. Preheat the indoor or outdoor grill to its highest setting.

Equipment you will use

Broiler

Grill

Rub the tuna all over with the olive oil and season it liberally with dried herbes de Provence, salt, and pepper. Sear the tuna on the grill until it’s cooked to your desired doneness. I sear 3 minutes on each side for medium-rare. Set the tuna aside to rest.

Ingredients you will need

Herbes De Provence

Olive Oil

Pepper

Salt

Tuna

Dry Seasoning Rub

Equipment you will use

Grill

While the tuna is grilling, place the baguette halves cut side down on the grill, just until they're lightly toasted. Slice the edge off the garlic clove and rub the hot bread with the cut side of the garlic. Then, cut each piece of baguette in half so you have 4 pieces for 4 open-faced sandwiches.

Ingredients you will need

Garlic

Baguette

Bread

Tuna

Dry Seasoning Rub

Equipment you will use

Grill

In a medium bowl, whisk together the mayonnaise, tapenade, mustard, vinegar or lemon juice, anchovy paste, cornichons, olives, shallot, parsley, salt, and pepper.

Ingredients you will need

Anchovy Paste

Lemon Juice

Gherkins

Mayonnaise

Tapenade

Mustard

Parsley

Shallot

Vinegar

Olives

Pepper

Salt

Equipment you will use

Whisk

Bowl

Slice the tuna across the grain into 1/2-inch slices. You should get about 12 slices. Fan out the slices of tuna on a baking sheet in stacks of three, and cover each stack with a quarter of the Gruyère. Sit the tuna right under the broiler just until the cheese is melted, about 2 minutes. Set aside.

Ingredients you will need

Gruyere

Cheese

Grains

Tuna

Equipment you will use

Baking Sheet

Broiler

Divide the black olive tartare sauce between the 4 pieces of baguette. Then, divide out the arugula and roasted tomatoes among the 4 sandwiches. Use a spatula to lift each tuna and cheese stack on top of a sandwich. Once all 4 sandwiches are assembled, serve right away. Citron pressé is the perfect way to wash it all down!

Ingredients you will need

Baguette

Tomato

Arugula

Cheese

Citron

Olives

Sauce

Tuna

Equipment you will use

Spatula

Equipment

Ingredients

Servings:

454grams

tuna steak 1teaspoons

anchovy paste 237milliliters

baby arugula 1

baguette, halved horizontally 1teaspoon

Dijon mustard 118milliliters

oven-dried tomatoes 1Tbsp

heaping tablespoon chopped flat-leaf parsley 1clove

garlic, peeled 99grams

Gruyère, sliced thinly on a mandoline into about 12 slices 1teaspoons

herbes de Provence 1teaspoon

white wine vinegar or lemon juice 5Tbsps

mayonnaise 1Tbsp

olive oil 2teaspoons

black olive tapenade 16

Niçoise olives, chopped 4servings

Pepper 4servings

Salt 1

shallot, finely diced

Recommended wine: Bordeaux, Champagne, White Burgundy

French on the menu? Try pairing with Bordeaux, Champagne, and White Burgundy. French wine is just as diverse as French food, but you rarely go wrong with champagne. If your meal calls for a white wine, you might also try a white burgundy. For a red, try a red bordeaux blend. One wine you could try is Baron des Chartrons Bordeaux. It has 4.7 out of 5 stars and a bottle costs about 13 dollars.