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Gary Rhodes

Seared Tuna with Pissaladière Toasts

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Preparation info
  • Serves

    Four

    • Difficulty

      Easy

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.

Ingredients

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

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

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