For Toasted Baguette

• 1 large slice French baguette
• ½ tbsp olive oil
• sprinkle of salt
• sprinkle of pepper

Verde Sauce

• 1 tsp Dijon mustard
• 1 anchovy, rinsed & chopped
• 1 tsp chopped capers
• 1 clove garlic, chopped
• 1 tbsp chopped Italian parsley
• pinch of pepper
• 3 tbsp olive oil

For Tuna Tartine

• 2½ - 3 oz yellowfin tuna, ¼” dice
• salt to taste
• black pepper to taste
• 1 tsp chopped cornichons
• 1 tsp chopped capers
• 1 tsp diced shallots
• 2 tsp horseradish oil* or freshly-grated horseradish
• chopped Italian parsley
• 1 tbsp olive oil
• juice of ½ lemon
• 1-2 pitted nicoise olives, julienne cut
• microgreens for garnish

Horseradish Oil (optional)*

• ¼ cup finely-grated horseradish
• ½ cup canola oil

Make Horseradish Oil (optional - must be prepared 2 weeks in advance)

1. Marinate ¼ cup finely-grated horseradish in ½ cup canola oil for 2 weeks

Toast Baguette

1. Preheat oven to 350º
2. Slice bread thinly on an extreme bias
3. Drizzle with olive oil and sprinkle with salt & pepper
4. Place on baking sheet and bake for 10 minutes

Make Verde Sauce

1. Chop all ingredients and toss together
2. Taste and adjust seasonings as desired

Mix Tartine

1. Mix together all ingredients, reserving the lemon juice, micro greens and olive for plating

Plate

1. Mound tuna mixture on toasted baguette
2. Top with olives, micro greens and a dash of fresh lemon juice
3. Drizzle verde sauce and serve