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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Stir together mayonnaise, cornichons and capers. | 2. Season tuna with salt and pepper. Heat 1 tsp oil in a skillet until almost smoking. Add tuna and sear until lightly browned, 1-2 minutes. Turn over and sear 1 minutes longer for rare; the center of the tuna should still be red. Set aside on a cutting board to rest. | 3. Combine greens, olives, onion, vinegar and the remaining oil in a bowl. Season with salt and pepper and toss to combine. | 4. Slice tuna 1/2" thick, on the bias. | 5. Divide the mayonnaise between the two slices of bread and spread evenly. Top one slice of bread with half the salad, half the tuna and half the egg. Repeat with the other slice and serve open-faced. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mayonnaise	2	tablespoons		108.3	0.0	0.111	12.0
cornichon	1	tablespoon	chopped	25.2167	0.0	5.61	0.1417
caper	1 1/2	1/2	chopped brined	2.967	0.6308	0.3044	0.1109
ahi tuna	1			25.2167	0.0	5.61	0.1417
olive oil	2	teaspoons		79.56	0.0	0.0	9.0
green	1	cup	mixed	8.36	1.6454	0.836	0.0494
kalamata olive	2	tablespoons	chopped	25.2167	0.0	5.61	0.1417
red onion	1	slice		-	-	-	-
red wine vinegar	1	teaspoon		0.95	0.0135	0.002	0.0
french bread	2	slices	toasted	756.16	144.2264	29.885	6.7276
hard egg	1		hard-boiled cut	25.2167	0.0	5.61	0.1417

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.