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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 30 |
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For a creative twist on the classic Nicoise salad featuring tuna, hard cooked egg, olives, and tomatoes, serve these mini, open-faced sandwiches as appetizers at your next gathering. Ingredients:
2 pounds piece of ahi tuna (about 1 inch thick) |
2 tablespoons vegetable oil |
1 teaspoon kosher salt |
1/2 teaspoon black pepper |
12-15 grape tomatoes |
5-6 hard-cooked eggs |
1 (12- x 6-inch) ciabatta loaf |
mayonnaise |
olive tapenade |
Directions:
1. With paper towels, thoroughly dry ahi tuna. Brush with vegetable oil; season with kosher salt and black pepper. Heat a sauté pan until very hot; sear tuna for 1 minute per side. Remove from pan and allow to cool; cut into 30 slices. Thinly slice grape tomatoes to make 30 slices. Thinly slice hard-cooked eggs into 30 slices. Cut ciabatta loaf in half horizontally; cut each half into pieces to yield 30 pieces. Coat squares with mayonnaise; top with tuna, 3 slices of tomato, and a slice of hard-cooked egg. Add a small pinch of olive tapenade.
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