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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 6-ounce tuna steaks
• 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 gruyre cheese

Description

Spring Has Sprung! Stock Up On Fresh Veggies For This Easy Meal.

Rachael Ray Magazine