Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Fresh tuna steaks |
| \N \N | Salt and pepper |
| 2 tablespoons | Olive oil |
| \N \N | **INGREDIENTS FOR SALAD** |
| ½ \N | Red onion; thinly sliced |
| ½ cup | Celery; finely chopped |
| 8 \N | Cornichon; or pickles, finely |
| \N \N | ; chopped |
| 1½ cup | Mayonnaise |
| 1 tablespoon | Red wine vinegar |
| 2 tablespoons | Fresh lemon juice |
| \N \N | Salt and pepper |
| ¼ cup | Flat-leaf parsley; finely chopped |
| 2 tablespoons | Fresh thyme; finely chopped |
| 8 slices | Country bread; sliced 1/2 inch |
| \N \N | ; thick |
| \N \N | Lettuce |
| \N \N | Tomato |
1. Season the tuna with salt and freshly ground pepper on both sides.
2. Heat the oil in a large saut‚ pan over medium heat.
3. Cook the tuna for 3-4 minutes on both sides until cooked through. Let sit for 10 minutes. Using a fork, flake the tuna and place in a large bowl.
4. Add the onion, celery, and cornichon and stir to combine. In a small bowl, whisk together the mayonnaise, vinegar, and lemon juice, season to taste with salt and pepper and pour over the tuna.
5. Fold in the dressing until combined, season with salt and pepper to taste and add the parsley and thyme.
6. Serve on slices of country bread with lettuce and sliced tomato.
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