Seared Tuna with Pissaladière Toasts

Name: Seared Tuna with Pissaladière Toasts
Yield: Serves Four
Cuisine: United Kingdom
Ingredients: 1 clove of garlic, finely chopped; 8 anchovy fillets, chopped; 4 large onions, thinly sliced; 4 thick slices of country loaf or ciabatta; salt and pepper; 8 stoned black olives, chopped; 4 × 150 g (5 oz) tuna steaks; a knob of butter; olive oil, for cooking

Preparation info

Serves
Four

Difficulty
Easy

Appears in

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.

Ingredients

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

Europe
United Kingdom
Dinner
Pescatarian
England

Method

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