This tartine (or fancy toast) is the perfect light lunch bursting with flavor. Inspired by the classic Niçoise salad, this open-faced toast artfully arranges Dijon seared ahi tuna, cherry tomatoes, kalamata olives, hardboiled egg, pickled shallots, herbs, and spicy greens. To further elevate the toast, it’s enhanced by a spread of Grey Poupon and a bright Dijon dressing.
Dijon Seared Ahi Tuna Steak
1 ea ahi tuna steak
1 tbsp Grey Poupon Dijon mustard
1 tsp olive oil
1 tsp lemon juice
salt & pepper
In a small bowl, combine the Grey Poupon mustard, olive oil, and lemon juice. Season the tuna steak with salt and pepper, and then brush with the Grey Poupon mixture. In a hot pan with oil, sear all four sides of the tuna steak for approximately 45 seconds each. Pull the tuna from the pan and let it cool down on a plate in the refrigerator.
Niçoise Tartine Assembly:
Toast two thick slices of quality sourdough bread in a pan with either olive oil or clarified butter. Once nicely toasted, remove from the pan and brush with a layer of Grey Poupon mustard. Place tomatoes, olives, pickled shallots, and sliced hardboiled egg on top of the toast. Cut the seared tuna steak into thin slices and add it to the toast. Dress some greens with the “Ultimate Dijon Dressing” and finish the toast with the greens, a few turns of fresh black pepper, and fresh herbs.