- Total Time
Use a dark Mediterranean olive (niçoise could be substituted for kalamata), but make sure to choose a variety packed in vinegar rather than oil to save on fat.
cooked tuna¾ pound(s), steak
lemon(s)1 medium, juice of 1 lemon
uncooked eurpoean anchovies1 oz, anchovy paste
black pepper¼ tsp, freshly ground
plum tomato(es)1 medium, chopped
uncooked scallion(s)4 medium, thinly sliced
olive(s)6 medium, kalamata variety
fresh parsley2 Tbsp, chopped flat leaf
Italian bread8 slice(s), 1/2 inch thick slices, halved crosswise, lightly toasted
- Spray the broiler rack with nonstick spray; preheat the broiler. Broil the tuna 4 inches from the heat until just opaque in the center, about 5 minutes on each side.
- In a large bowl, combine the lemon juice, anchovy paste, and pepper. Flake in the tuna, then add the tomato, scallions, olives, and parsley; toss to combine. Mound onto the bread slices.