TUNA TONNATO WITH ARUGULA ON GRILLED BREAD

Tonnato is a creamy tuna sauce with Italian roots that is traditionally served over cold sliced veal. Other than the veal stock in the sauce (you can substitute homemade brown chicken stock), I like to let the tuna take the spotlight in this lighter, salad-style dish. For a summer version, replace the tuna with peak-of-season sliced tomatoes

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. To make sauce, combine egg yolk, vinegar, lemon juice, anchovy, and capers in a blender and purée into a paste. Add tuna and olive oil and mix well. Add stock and mix again until it has a sauce-like texture.

Step 2

2. To make crostini, brush bread with 1 tablespoon olive oil. In a stovetop grill pan, on the grill, or under a broiler, lightly toast bread on both sides.

Step 3

Set aside.

Step 4

3. To make salad, in a small bowl, whisk together mustard, sesame oil, and tarragon. Rub tuna steaks on both sides with marinade and lightly sprinkle with salt. In a large sauté pan, heat 1 tablespoon olive oil over medium-high heat. When oil is hot, sear tuna steaks on both sides for about 1 minute for medium-rare, or to your liking. Remove from pan and slice thinly crosswise.

Step 5

4. In a large bowl, toss arugula with lemon juice and remaining 1 tablespoon olive oil. To assemble crostini, generously spread tonnato sauce on each slice of toasted bread. Top with arugula and a few tomatoes and season with pepper to taste. Lay 3 to 4 slices of tuna on top of arugula and sprinkle with bonito flakes, if desired. Serve immediately with additional tonnato sauce and lemon wedges on the side.