Yield: 4 servings.
Credit: American Egg Board
1 11/2"-thick sushi grade tuna loin or 2-lb. tuna steak
2 tsp. olive oil
to taste, kosher salt and freshly ground black pepper\
2 Tbsp. fresh tarragon, chopped
2 crusty French bread rolls, about 6" long, cut in half lengthwise
3 plum tomatoes, sliced into rounds
1 small head frisee
5 oz. French green beans, blanched
12 caper berries, cut in half lengthwise
as needed, extra virgin olive oil
4 poached eggs (poach just before serving)
1 Tbsp. parsley leaves, chopped
1/2 cup Nicoise olives, for garnish
Olive Tapenade (yields about 11/2 cups):
1/2 lb. brine-cured black olives, such as Nicoise, pitted
2 anchovy fillets, drained
2 Tbsp. capers, drained
2 Tbsp. fresh parsley leaves, chopped
1 Tbsp. fresh lemon juice
1 tsp. minced garlic
1 tsp. grated lemon zest
1/2 tsp. fresh tarragon leaves
1/4 tsp. freshly ground black pepper
6 Tbsp. extra virgin olive oil
To prepare tapenade: In a food processor, combine all the ingredients except olive oil. Process slightly and scrape down the sides. With motor running, add the oil through feed tube and process to a smooth paste, scraping down the sides as needed. Adjust seasoning to taste.
To prepare tuna: Preheat grill to medium-high. Rub the tuna on all sides with the oil and lightly season with salt, pepper and the chopped tarragon. Grill tuna, turning once; cook to medium-rare. Remove and let rest for 5 minutes. Thinly slice.
To prepare sandwich: With a fork, scrape out inner crumbs from all four halves of bread. Brush with olive oil and grill until toasted. Spread each half of the rolls with 1/4 cup of olive tapenade. Layer as follows: Frisee, green beans and sliced tomato. Season with salt and pepper. Place one sandwich on four individual plates. Divide the sliced tuna among the four plates decoratively, alongside the assembled bread, not on top of it.
Place a poached egg on top of the sliced tomatoes on each sandwich. Garnish each plate with caper berries, Nicoise olives and chopped parsley. Serve open-faced sandwich immediately.