Dredge tuna steaks in egg yolks. Coat the outside of the tuna with sesame seeds.
Heat oil in a sauté pan over high heat. Add tuna and cook for 1-2 minutes per side. Remove from heat and set aside.
Toast baguettes. Spread lemon caper aioli on each side of the bread. Separate spring mix and place a portion on each baguette. Place tuna steak on top of spring mix. Top tuna with teardrop tomato relish and serve.
Ingredients
4 egg, yolk(s), whipped
1 cup greens, spring mix
4 Heritage Ovens® Bread, Baguette(s), French Mini 8-inch, cut in half and hinge-sliced
3 tbsp Piancone® Oil, Olive
1 cup sesame seeds, black
4 6 oz steaks tuna, steak(s)
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
