Seared Tuna with Pissaladière Toasts


Preparation info

  • Serves


    • Difficulty


Appears in

Keeping it Simple

Keeping it Simple

By Gary Rhodes

Published 2005

  • About

Pissaladière is an open, pizza-type onion tart from the south of France, flavoured with anchovies and black olives. The bread dough base is replaced here with simple toast.


  • olive oil, for cooking
  • a knob of butter
  • 4 large onions, thinly sliced
  • 1


  • Heat 2 tablespoons of the olive oil and the butter together in a large frying pan. Add the onion and garlic and fry over a medium heat until tender and golden brown. Stir in the anchovies and olives, seasoning with salt and pepper.
  • Toast the sliced bread. Heat some more