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Ingredients

• 1/2 cup sherry vinegar
• 3 tablespoons sugar
• 1 bay leaf
• Salt and pepper
• 1 onion, thinly sliced
• 1 baguette, halved lengthwise then crosswise, toasted
• 1 clove garlic, halved
• Four tuna steaks (6 ounces each)
• 3 sprigs fresh thyme, finely chopped
• 2 tablespoons extra virgin olive oil (EVOO)
• Dijon mustard
• 1/2 cup cornichons, halved lengthwise
• 1/2 pound thinly sliced fontina, Swiss or Gruyère cheese
• Grated peel of 1 lemon

Description

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