Description
Everyday with rachael ray
Ingredients
- Sherry Wine Vinegar
- Sugar
- Bay Leaf
- Salt And Pepper
- Onion
- Baguette
- Garlic Clove
- Tuna Steaks
- Fresh Thyme
- Extra Virgin Olive Oil
- Dijon Mustard
- Cornichon
- Fontina
Instructions
- In a saucepan, combine the vinegar, sugar and bay leaf
- Season with pepper and bring to a boil over medium-high heat, stirring until the sugar is dissolved
- Pour the mixture over the onion, cover and let stand for 20 minutes
- Drain
- Rub the toasted bread with the garlic
- Season the tuna with salt, pepper and the thyme
- In a skillet, heat the evoo, 2 turns of the pan, over medium-high heat
- Add the tuna and cook until just about opaque, about 5 minutes
- Flake the tuna into chunky pieces
- Preheat the broiler
- Spread a light layer of mustard on each baguette slice, then top with tuna, onions, cornichons and cheese
- Place on a baking sheet and broil until the cheese is melted