Sandwiches/Nicoise salad sandwiches

By latin1

Ingredients

• 1 # ahi Tuna
• Salt and freshly ground pepper to taste
• 2 tsp olive oil
• 1/4 cup vinaigrette
• 6 pieces baguettes, each 6" long
• 1 1/2 cups arugula
• 3 hard cooked eggs, peeled and thinly sliced lengthwise
• 2 roasted red peppers, peeled and cut into 1/4" strips
• 4 oz cherry tomatoes, halved
• 1/3 cup pitted, crushed nicoise or Kalamata olives
• 12 anchovy filets

Details

Servings 6

Preparation

Step 1

Season tuna on both sides with salt and pepper.
In fry pan over medium-high heat, warm oil until almost smoking. Add tuna; cook, turning once, until fish is well browned on the outside and still red in the center, about 2 minutes on each side. Transfer tuna to cutting board; cut crosswise into 1/4" thick slices.
Drizzle 1 tsp viaigrette onto bottom of each baguette. Top with arugula, tuna, eggs, bell peppers, dividing equally. Top each with 2 anchovy fillets; drizzle with 1 tsp vinaigrette. Cover sandwiches with tops of baguettes.