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Ingredients

For the White Bean Puree:

• 1 1/2 cups dry great Northern beans
• 1 onion, cut into 1/4-inch dice
• 2 cloves garlic (1 smashed and 1 minced)
• 1 bay leaf
• 2 sprigs fresh thyme plus 1 teaspoon thyme leaves
• 6 cups chicken stock or water, divided
• Coarse salt and coarsely ground black pepper
• Few drops extra-virgin olive oil
• Few drops lemon juice, optional
• Few drops white balsamic vinegar, optional
• Walnut oil, optional

For the Olive Tapenade:

• 1 1/2 cups pitted kalamata olives
• 3 tablespoons capers, drained
• 2 teaspoons finely minced lemon zest
• 2 garlic cloves, finely minced
• 2 tablespoons coarsely chopped parsley leaves
• Salt and freshly ground black pepper
• 1/4 cup extra-virgin olive oil

For assembly:

• 8 slices potato bread, toasted
• 1/2 cup White Bean Puree
• 3/4 pound ahi tuna, seared
• 1/2 cup Olive Tapenade
• 12 marinated tomatoes, sliced
• 4 hard boiled eggs, sliced
• 1 cup French green beans
• 1 cup greens
• 1/4 cup micro basil
• 1/4 cup micro arugula

Description

Food Network Invites You To Try This Tuna Nicoise Sandwich Recipe From Food Network Challenge.

Food Network