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Open Face French Bistro Seared Tuna Sandwich

Toasted white bread topped with Olive-Caper Mayo, Roasted Tomatoes, Lemon-Garlic Poached Potatoes, and a rich Runny Egg.

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Potato Type: Fingerling
Prep Method: BoiledPan Fried


Breakfast/BrunchMain Dish

Prep Time

20 Mins

Cook Time

35 Mins


Serves 4


Toasted white bread topped with Olive-Caper Mayo, Roasted Tomatoes, Lemon-Garlic Poached Potatoes, and a rich Runny Egg.



Lemon and Garlic Poached Fingerling Potatoes

  • 10 oz. (285g) Fingerling Potatoes
  • As Needed Cold Water
  • 8 each (40g) Garlic Cloves, lightly smashed
  • 2 each Lemons, cut in half
  • 2 tablespoons (10g) Sea Salt
  • As Needed Fresh Thyme
  • 2 tablespoons Olive Oil

Olive Caper Mayonnaise

  • ¾ cup (180ml) Mayonnaise
  • 2 tablespoons (15g) Capers
  • ¼ cup (45g) Kalamata Olives, finely chopped
  • 2 tablespoons (7g) Parsley, freshly chopped
  • 3 tablespoons (10g) Chives, freshly chopped
  • 1 each (5g) Garlic, finely chopped
  • 1 teaspoon (2g) Freshly Ground Black Pepper

Seared Tuna Steak

  • 8 oz. (228g) Fresh Tuna Steak
  • 2 teaspoons (10ml) Olive Oil
  • ½ teaspoon (1g) Sea Salt
  • ½ teaspoon (1g) Freshly Ground Black Pepper


  • 4 each Slices of Rustic White Bread, toasted
  • 4 ounce (114g) Roasted Tomatoes
  • 4 each Sunny Side Eggs


  • ¼ cup (15g) Fresh Chives, chopped
  • 2 tablespoons (5g) Capers


  1. To prepare the potatoes, place whole fingerlings into a pot, cover them with just enough cold water to submerge them by 1 inch. Add the garlic, lemon, sea salt and thyme. Place the pot over medium high heat and bring to a boil. Reduce the heat to a simmer and allow the potatoes to cook for 15-20 minutes or until they are just fork tender but not falling apart.  Allow the potatoes to cool in the liquid. When they are cool enough to handle slice them thinly and lightly brush them with olive oil. Then season with a little sea salt.
  2. To make the olive caper mayo, begin by combining the mayo, capers, olives, parsley, chives, garlic, and pepper. Stir until the mixture is well incorporated and keep cold until ready to use.
  3. Preheat a cast iron skillet over high heat until it is barely smoking. While the pan is heating, lightly rub the tuna with olive oil and season with the salt and pepper. When the pan is hot, place the tuna in the pan allow it to sear for 20-30 seconds on the first side and another 20-30 seconds on the second side. Remove it from the pan and place onto a plate to cool slightly.
  4. To assemble the sandwich, begin by toasting the bread on both sides. When the bread is toasted remove it from the pan and spread it generously with the olive caper mayo. Arrange the roasted tomatoes on the side of the bread with the mayo, followed by the slices of cooked potatoes.
  5. Thinly slice the tuna and arrange them on top of the potatoes. Finish the sandwiches with a sunny side egg, fresh cracked black pepper, chives and capers. Serve immediately and enjoy!


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Nutrition Facts Per Serving









Vitamin C












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