Ahi tuna adds class to sandwich standby

The Baltimore Sun

Tartine, smorrebrod, bruschetta -- whatever it's called, one thing is abundantly clear: The open-faced sandwich is internationally well-liked. On the beach in Tahiti, sidle up to a snack bar for a tuna salad sandwich, and they'll make it for you with fresh ahi on a crusty baguette. It's the inspiration for an open-faced sandwich with ahi tuna grilled until just slightly pink in the center, mixed with Aleppo chile mayonnaise, avocados and Moroccan black olives.


Serves 8

1 pound ahi tuna, about 1-inch thick

1/2 cup olive oil, plus 1 teaspoon for rubbing on tuna

1 1/2 teaspoons salt, divided

1/4 teaspoon freshly cracked black pepper

1 clove garlic, mashed

2 egg yolks, at room temperature

1 tablespoon lemon juice

1/2 cup canola oil

1/4 teaspoon ground Aleppo chile, plus a pinch for sprinkling on the eggs

2 tablespoons chopped green onions

1 tablespoon chopped brined Moroccan black olives

1 avocado, peeled, pitted and cut into small cubes

1 large baguette, cut into four (5-inch-long) sections and split in half and toasted

1/2 cup microgreens (immature greens)

2 eggs, boiled for 10 minutes

Fleur de sel

Rub the surface of the tuna with 1 teaspoon olive oil, then sprinkle with one-half teaspoon salt and the black pepper.

Let the tuna stand at room temperature for about half an hour before grilling.

Sprinkle 1 teaspoon salt over the garlic on a chopping board and mince.

With a wire whisk in a medium-size bowl, beat the egg yolks until foamy and a little sticky, about 1 to 2 minutes.

Beat in the minced garlic with salt and then the lemon juice.

Slowly beat in the olive oil a few drops at a time in the beginning, then slowly begin adding what remains of the one-half cup of olive oil and the one-half cup canola oil in a thin stream while beating the entire time.

Beat in the one-quarter teaspoon Aleppo chile.

Set aside the finished mayonnaise until you are ready to put the salad together.

Heat a grill pan over high heat and grill the tuna for 2 to 3 minutes. The center should be slightly pink. Let the tuna cool slightly before cutting the tuna into half-inch cubes.

In a large bowl, mix the green onions, chopped Moroccan black olives, the tuna and enough mayonnaise to moisten the salad.

Stir in the avocado just before serving.

Divide the tuna mixture onto a toasted baguette. Top each with about 1 tablespoon of microgreens and a slice of boiled egg.

Sprinkle a little fleur de sel and Aleppo chile over the egg. Serve immediately.

Per serving: 502 calories; 20 grams protein; 25 grams carbohydrate; 3 grams fiber; 36 grams fat; 5 grams saturated fat; 130 milligrams cholesterol; 747 milligrams sodium

Donna Deane wrote this article for the Los Angeles Times, which provided the recipe analysis.

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