1 (1 1/2-inch thick) sushi grade tuna loin or 2 pound tuna steak |
2 teaspoons olive oil |
salt |
freshly ground black pepper |
herbes de provence |
2 crusty french bread rolls, about 6-inches in length, cut in 1/2 lengthwise |
tapenade, recipe follows |
3 plum tomatoes, chopped |
1 small red onion, thinly sliced |
1/2 medium red bell pepper, cored, seeded and cut into thin strips |
extra-virgin olive oil |
2 hard boiled eggs, peeled and sliced into thin rounds |
essence, recipe follows |
1 tablespoon chopped parsley leaves |
2 1/2 tablespoons paprika |
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper |
1 tablespoon dried oregano |
1 tablespoon dried thyme |
1/2 pound brine-cured black olives, such as gaeta, vall'aurea, or nicoise, pitted |
2 anchovy fillets, drained |
2 tablespoons capers, drained |
2 tablespoons chopped fresh parsley leaves |
1 tablespoon fresh lemon juice |
1 teaspoon minced garlic |
1 teaspoon grated lemon zest |
1/2 teaspoon fresh thyme leaves |
1/4 teaspoon freshly ground black pepper |
6 tablespoons extra-virgin olive oil |
