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Recipe Summary test

prep:
10 mins
total:
10 mins
Servings:
2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Drizzle a little EVOO onto a grill pan or skillet and heat over medium-high heat until the pan smokes. Add the tuna and cook for 2 minutes on each side for rare or 4 minutes on each side for well-done. Remove from the heat and let rest for 1 minute.

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  • Chop the tuna into small chunks and place in a bowl. Add the arugula, celery, onion, peppers and capers. Add the lemon juice and remaining 2 tablespoons EVOO. Season with salt and pepper.

  • Toast the bread and dot with the tapenade. Pile the tuna salad on the bread bottoms and cover with the tops.

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