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Ingredients

• 2 tuna steaks, 8 ounces each
• 1 tablespoon olive oil, plus 1/2 cup
• Salt and freshly ground pepper
• 1/2 small red onion, finely chopped
• 1/2 cup chopped Sweet 100 tomatoes, or very small grape tomatoes
• 1 tablespoon anchovy paste
• 1/4 cup fresh lemon juice
• 3 to 4 tablespoons Dijon mustard
• Pinch red pepper
• 3 tablespoons capers, drained
• 12 basil leaves, cut into chiffonade
• 1 French baguette

Description

Food Network Invites You To Try This Grilled Tuna Pan Bagnat Recipe From Bobby Flay.

Food Network