Makes 1 appetizer portion
Ingredients
For Toasted Baguette
- 1 large slice French baguette
- ½ tbsp olive oil
- sprinkle of salt
- sprinkle of pepper
Verde Sauce
- 1 tsp Dijon mustard
- 1 anchovy, rinsed & chopped
- 1 tsp chopped capers
- 1 clove garlic, chopped
- 1 tbsp chopped Italian parsley
- pinch of pepper
- 3 tbsp olive oil
For Tuna Tartine
- 2½ - 3 oz yellowfin tuna, ¼” dice
- salt to taste
- black pepper to taste
- 1 tsp chopped cornichons
- 1 tsp chopped capers
- 1 tsp diced shallots
- 2 tsp horseradish oil* or freshly-grated horseradish
- chopped Italian parsley
- 1 tbsp olive oil
- juice of ½ lemon
- 1-2 pitted nicoise olives, julienne cut
- microgreens for garnish
Horseradish Oil (optional)*
- ¼ cup finely-grated horseradish
- ½ cup canola oil
How-to
Make Horseradish Oil (optional - must be prepared 2 weeks in advance)
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Marinate ¼ cup finely-grated horseradish in ½ cup canola oil for 2 weeks
Toast Baguette
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Preheat oven to 350º
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Slice bread thinly on an extreme bias
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Drizzle with olive oil and sprinkle with salt & pepper
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Place on baking sheet and bake for 10 minutes
Make Verde Sauce
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Chop all ingredients and toss together
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Taste and adjust seasonings as desired
Mix Tartine
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Mix together all ingredients, reserving the lemon juice, micro greens and olive for plating
Plate
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Mound tuna mixture on toasted baguette
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Top with olives, micro greens and a dash of fresh lemon juice
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Drizzle verde sauce and serve
Bistro du Midi
272 Boylston Street
Boston, MA 02116
617-426-7878