- 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.