INGREDIENTS:4 oz. fresh tuna steak, ½ inch thick
2 vine-ripened tomatoes, sliced
2 slices fresh mozzarella
Mesclun greens
2 ½ inch thick slices crusty Italian bread
Olive oil for brushing
Tapenade
1 cup pitted Kalamata olives
4 anchovy fillets, chopped
1 Tbsp. minced garlic
2 Tbsps. capers, drained
3 Tbsps. fresh basil, chopped
2 Tbsps. fresh squeezed lemon juice
1/3 cup extra virgin olive oilDIRECTIONS:1. For Tapenade: Blend all ingredients in food processor, except the oil, until coarse. With blender running, slowly pour in olive oil until a mixture is a thick, spreadable paste. Season with pepper.
2. Per Sandwich: Season tuna with salt and pepper and sear in a saute pan until brown on both sides (medium rare in the center).
3. Brush bread with olive oil and grill.
4. Spread tapenade on both bread slices. Add tuna, greens, sliced tomatoes and mozzarella. Serve immediately.SERVINGS:1 sandwichFrom:Recipe from Darren Zaldo, Unilever Corporation (CulinArt)
