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Recipe Summary test

Servings:
4
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Ingredients

Ingredient Checklist
GREEN-AND-BLACK TAPENADE:
TUNA:

Directions

Instructions Checklist
  • 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.

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  • 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.

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