Steve Ricci ups the ante for sandwich lovers with his delicious take on the classic tuna sandwich. Easy to prepare and loaded with flavour, this is the perfect lunch for the guy who wants something a little extra in a sandwich but can´t bother to slave away while the sun´s shining out on the patio. This recipe for Ahi Tuna Nicoise Panini makes enough for two, so you can easily use up those fresh ingredients.

Ingredients

2 sour dough baguettes
2 ahi tuna steaks
2 hard-boiled eggs
1 tbsp. Dijon mustard
3 tbsp. red wine vinegar
3 anchovies
2 artichoke hearts
10 pitted black olives
1 red tomato
1 yellow tomato
1 red onion
Watercress
Frisée lettuce
Olive oil
Salt and pepper

Watch Chef Ricci make the panini

Directions

Boil the eggs in a pot and start making the dressing. Add the Dijon, red wine vinegar and anchovies to a mixing bowl and mix together. Set aside, and work on the tuna, keeping an eye on the eggs.

Heat a large frying pan to medium-hot and add some olive oil. Once the oil´s nice and hot, sear the tuna steaks for a minute-and-a-half on each side. When you take the tuna out of the pan, let it cool for a minute or so before slicing it.

Meanwhile, slice the baguettes and toast them on the grill, if it suits your preference. Slice the tomatoes, red onion, artichokes and eggs (run them under cool water if they´re too hot to handle). First add a little olive oil to the bread, then get layering in this order: watercress, sliced ahi tuna, dressing, tomatoes, salt and pepper, artichokes, black olives, egg, red onion, extra dressing and frisée lettuce. Cut the sandwich in half, and enjoy.

Steve Ricci´s food philosophy is based on the exploration of classic foods, redefined with new tastes and harmony of flavours. The head chef at Prime at the Windsor Arms Hotel in Toronto, his menus join together the celebration of nature’s beauty and diversity.