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
- 6 Hard Boiled Eggs, sliced (How To Boil Egg)
- 6 large Cherry Tomatoes, diced
LEMON-CAPER AIOLI: (this is a great sauce with almost any grilled veggie or fish)
- ¾ 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
- 1 cup olive oil
- 2 tablespoons of crushed red pepper flakes
- 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.
- 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.
- Top chili oil, with Aioli Sauce.
- Top Aioli Sauce with tomatoes.
- Top tomatoes with tuna.
- Top tuna with egg slices.