Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for your chance to win a $20,000 Flight Centre gift card! Offer ends 24 May 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Gourmet Traveller 2017 travel trends revealed
27.04.2017

Wondering where the new in-demand destinations are? We’ve pulled the results of our Gourmet Explorer quiz to highlight the new travel hotspots worth visiting and help inspire your next overseas jaunt.

Fifty-four things that went through my mind while eating dinner at Noma Mexico
27.04.2017

"12. I'm now sitting at Noma with no shoes on. I feel like a toddler in a sandpit."

OzHarvest opens Australia’s first free supermarket for people in need
27.04.2017

"This is about dignity. This is about anyone walking through this door, taking what they need, and only giving back if they can."

Visiting the Blue Mountains farm supplying Sydney's fine diners
27.04.2017

Leaving her native Tasmania to break bread with fellow growers in the Blue Mountains is, writes Paulette Whitney, the best kind of busman’s holiday.

Expert tips for air travel with Anne Sullivan
26.04.2017

Anne Sullivan, CEO of Georg Jensen Australia, takes us through her travel routines and cabin essentials.

Westmont Pickles, Belles Hot Chicken's pickle of choice
26.04.2017

Hand-picked and hand-packed pickles to upgrade your next ploughman's lunch.

Our Hot 100 issue is out now
24.04.2017

Our Hot 100 issue is out now. In his editor's letter, Pat Nourse walks you through what to expect.

Does Newcastle have Australia’s best eclair?
21.04.2017

Nicolas Poelaert, the French chef who won praise at Brooks and Embrasse restaurants in Melbourne, is now making waves with his choux-pastry smarts in Newcastle.

Thomas Keller: Tuna Niçoise tartine


You'll need

4 thick slices pain de campagne (see note), to serve 4 butter lettuce leaves, to serve 2 hard-boiled eggs, thinly sliced, to serve 4 radishes, thinly sliced, to serve 8 Niçoise olives, pitted, to serve To serve: finely chopped chives, sweet paprika and extra-virgin olive oil   Confit garlic aïoli 3 garlic cloves, peeled 220 ml extra-virgin olive oil 155 ml canola oil 1 egg 1 tbsp lemon juice   Tuna salad 2 tsp each of finely chopped flat-leaf parsley and chervil 1 tsp chives, finely chopped 1 tsp each of finely chopped cornichon, golden shallot and capers 1 tsp lemon juice 150 gm drained canned tuna in oil

Method

  • 01
  • For confit garlic aïoli, combine garlic and 100ml olive oil in a small saucepan, cook over low heat until garlic is soft (20-30 minutes). Strain (reserve garlic), combine garlic oil with canola oil and remaining olive oil, set aside. Process egg, lemon juice and reserved garlic in a small food processor until smooth (1-2 minutes). With motor running, gradually add combined oils and process until thick and emulsified. Season to taste, adjust consistency with a little water if necessary, and set aside.
  • 02
  • For tuna salad, combine 60gm garlic aïoli, herbs, cornichon, shallot, capers and lemon juice in a bowl. Add tuna and mix until just combined, season to taste.
  • 03
  • To serve, spread two bread slices with a little garlic aïoli, top each with two lettuce leaves, layer with tuna salad, egg and radish slices. Garnish with olives, chives and paprika, drizzle with oil, top with remaining bread slices and serve immediately.
Note Pain de campagne is a round French country-style loaf similar to sourdough. If unavailable, substitute sourdough.

At A Glance

  • Serves 2 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 2 people

Drink Suggestion

An aromatic marsanne.

You might also like...

Chef's spaghetti Bolognese recipes: L to Z

recipes

Christmas pudding ice-cream

Chef's spaghetti Bolognese recipes: B to K

recipes

Raspberry and Mint Mojito

Mother's Day recipes

recipes

Neil Perry: Prawn cocktail

Easter recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Classic Italian recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter lunch recipes

recipes

Serge Dansereau: Homemade lemonade

Cupcake recipes

recipes

Serge Danserau: Duck confit and potato terrine

Thomas Keller's sandwich recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×