Fresh Tuna Tartine And Piperade Recipe

Prepare and toast bread

Preheat a skillet or grill pan over medium-high heat. Brush both sides of the 4 bread slices lightly with 2 tbs extra-virgin olive oil. Place the slices in the hot pan and toast 1.5–2 minutes per side until golden and crisp. Transfer to a wire rack so bottoms stay crisp.

Make the lemon-mustard spread by combining 1 tbs softened butter, 1 tsp whole-grain mustard, 1 tsp lemon zest, 1/2 tsp sea salt and 1/4 tsp black pepper in a small bowl; mix until smooth. Spread an even layer on each toasted slice while still warm.

Prepare tuna

Pat the 14 oz tuna loin dry with paper towels. Using a sharp knife, cut the tuna into 1/4" dice for a tartare-style topping (or into 1/2" slices if you prefer seared slices). Place the diced tuna in a chilled bowl.

Make the dressing: whisk together 2 tbs soy sauce, 1 tsp sesame oil, 1 tsp grated fresh ginger, 1 tbs lemon juice, 1/4 tsp sea salt and 1/4 tsp black pepper. Pour the dressing over the tuna and fold gently to coat. Stir in 2 thinly sliced green onions and 1 tbs toasted sesame seeds. Taste and adjust seasoning; chill while you prepare the piperade (5–10 minutes).

Cook aromatics and peppers

Heat 2 tbs olive oil in a large skillet over medium heat. Add the thinly sliced onion and cook, stirring, 4–5 minutes until softened and translucent. Add the julienned red and green bell peppers and continue to cook 6–8 minutes until softened and beginning to caramelize.

Add 2 minced garlic cloves and 1 tsp sweet smoked paprika; cook 30–45 seconds until fragrant. Stir in 1 cup diced peeled tomato, 2 tbs dry white wine (or stock), and 1/2 tsp sugar if tomatoes are very acidic. Reduce heat to medium-low and simmer gently 8–10 minutes until the mixture is saucy and slightly jammy. Stir in 1 tbs chopped fresh thyme or parsley, 1/2 tsp salt and 1/4 tsp black pepper. Remove from heat and keep warm.

Assemble tartines

Divide the warm piperade evenly among the 4 toasted and spread slices, spooning it so there is a generous layer but not soupy. Top each with a portion of the marinated fresh tuna (about 3.5 oz tuna per tartine).

Finish: Drizzle each tartine with 1 tsp extra-virgin olive oil, scatter microgreens or small basil leaves, and sprinkle a pinch of flaky sea salt (about 1/16 tsp each). Serve immediately with lemon wedges on the side for squeezing.