Makes: 4 servings
- 4 eggs
- 1/2 cup pitted nicoise olives or other good-quality black olives
- 2 anchovy fillets (optional)
- 1/2 cup chopped flat-leaf parsley
- A few stems sage
- A couple sprigs each rosemary and thyme
- 1 teaspoon fennel seeds
- 1 shallot, coarsely chopped
- 1 large clove garlic, grated or chopped
- 1/2 small lemon, juiced
- 1 tablespoon white wine vinegar
- About 3 tbsp. EVOO
- 4 tuna steaks (1 inch thick, 6 to 7 oz. each)
- EVOO, for drizzling
- Salt and pepper
- 4 brioche or other sandwich rolls
- Dijon mustard (optional)
- Green-leaf lettuce or romaine hearts, chopped
- 8 thin slices ripe tomato
- Preheat an outdoor grill, indoor griddle or grill pan to medium-high heat. Place the eggs in a medium saucepan, cover with water and bring to a boil. Cover the pan, turn off the heat and let the eggs stand for 10 minutes. Crack the shells and peel under cold water, then slice the eggs.
- Meanwhile, place the tapenade ingredients in a food processor (pictured above) and pulse-process to form a thick herb sauce.
- Drizzle the tuna with EVOO; season with salt and pepper. Grill, turning once, for 4 to 6 minutes for slightly pink centers, or for 8 minutes for opaque fish.
- Serve the tuna on the brioche rolls (I like a little dijon spread on the bottom bun) with lettuce, tomato, sliced eggs and lots of tapenade to glue the bun tops in place.