Do you ever look at a dish you order in a restaurant and think that it would be too much trouble to recreate? I do it. If it looks like the work won’t be worth the reward I turn a cold shoulder to the dish and move on. I saw this dish at one of mine and my families favorite restaurants here in Cincinnati, Boca. My oldest son Jimmy was in town for a few weeks before he heads back to college in D.C and he ordered this as a first course. He asked me a few days later if I could recreate it for him. Always happy to make the guys in my family a food favorite, I looked up Boca’s menu on line and read the description of this dish and came up with a recipe as close as I could. I really thought it was going to be fussy, but gave it a try anyway. I was wrong this appetizer is really rather simple to pull together. To say it is delicious is a big fat understatement! Its truly a gourmet appetizer! You must give it a try. Using a good quality tuna is key here! Just a little FYI, the tuna looks like it won’t be enough, but it goes a long way.
Oh and don’t add salt to this dish, the capers are salty enough that you don’t need it!
- Tuna Fillets in Olive Oil, roughly chopped (Pick a good quality italian if possible. I used Tonnino 6.7 ounce)
- French Baguette, sliced
- Olive oil for drizzling
- 12 minute egg, or as us lay people call it, 6 Hard Boiled Eggs, sliced
- 6 large Cherry Tomatoes, diced
LEMON-CAPER AIOLI: (this is a great sauce with almost any grilled veggie or fish)
- 3/4 cup mayo
- 2 tbsp capers
- 1 whole bunch flat-leaf parsley
- 1 clove garlic
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1 tsp Dijon mustard
- 1 tsp lemon zest
Chili Oil
- 1 cup olive oil
- 2 tablespoons of crushed red pepper flakes
Lemon-Caper Aioli:
Comine all ingredients in bowl and combine. Set aside
Chili Oil: (you can also buy this in mexican aisle of your supermarket)
Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.
Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.
Assembling:
Preheat oven to 375 degrees. Place bread slices on pan, drizzle with olive oil. Toast bread for 5-7 minutes until it starts to toast along edges.
Top bread with a drizzle of chili oil. (I did not add enough chili oil, if you like a little kick add more than you see here in this picture)
Top chili oil, with Aioli Sauce.
Top Aioli Sauce with tomatoes.
Top tomatoes with tuna.
Top tuna with egg slices.
Serve and Enjoy!!
Related articles
- Today’s Recipe: Grilled Tuna with Basil-Walnut Sauce (williams-sonoma.com)
- Tuna livens up grill as summer’s end nears (metronews.ca)
- Sharing Recipes: Grilled Salmon with Citrus Salsa Verde (enterfitness.wordpress.com)
- Today’s Recipe: Grilled Steak with White Beans and Salsa Verde (williams-sonoma.com)
- Olive Oil Recipes & Flavored Olive Oils (williams-sonoma.com)
- Rotini with Tuna and Salami (lattesandleggings.com)
- Lobster and Corn Bruschetta (foodservicewarehouse.com)
- Tuna Stuffed Peppadew Peppers (hiphostessblog.com)
- Sweet and Sour Tuna Salad! (mylifein24hours.wordpress.com)
- Changing our Mind About Eggplant through Eggplant Sandwiches (simplysophisticatedcooking.wordpress.com)
A HEALTHY LIFE FOR ME 
What a great idea – i particularly like the look of the lemon-caper aioli. You have a very lucky family 🙂
Thank you ma’m. The aioli sauce is delicious. I can’t wait to try it tomorrow on some grilled fish!