Ingredients Jump to Instructions ↓

  1. 1 1/2 cups dry great Northern beans

  2. 1 onion, cut into 1/4-inch dice

  3. 2 cloves garlic (1 smashed and 1 minced)

  4. 1 bay leaf

  5. 2 sprigs fresh thyme plus

  6. 1 teaspoon thyme leaves

  7. 6 cups chicken stock or water, divided

  8. Coarse salt and coarsely ground black pepper

  9. Few drops extra-virgin olive oil

  10. Few drops lemon juice , optional

  11. Few drops white balsamic vinegar , optional

  12. Walnut oil, optional

  13. 1 1/2 cups pitted kalamata olives

  14. 3 tablespoons capers, drained

  15. 2 teaspoons finely minced lemon zest

  16. 2 garlic cloves , finely minced

  17. 2 tablespoons coarsely chopped parsley leaves

  18. Salt and freshly ground black pepper

  19. 1/4 cup extra-virgin olive oil

  20. 8 slices potato bread, toasted

  21. 1/2 cup White Bean Puree

  22. 3/4 pound ahi tuna, seared

  23. 1/2 cup Olive Tapenade

  24. 12 marinated tomatoes, sliced

  25. 4 hard boiled eggs, sliced

  26. 1 cup French green beans

  27. 1 cup greens

  28. 1/4 cup micro basil

  29. 1/4 cup micro arugula

Instructions Jump to Ingredients ↑

  1. For the White Bean Puree: Soak the beans overnight. Or place beans in a pot, cover with cold water and bring to a boil over high heat; remove from heat and set aside, covered, for 1 hour. Drain the beans; transfer to a 2-quart pot with the diced onion, smashed garlic, bay leaf, thyme sprigs, 5 cups of stock, and salt and pepper, to taste. Bring to a boil. Lower the heat; simmer until beans are very tender and are breaking apart, about 2 hours. If the mixture becomes dry, add some of the remaining stock. Drain the beans; discard the thyme sprigs and bay leaf. Puree the beans in a food processor, adding a few drops of oil. Adjust seasonings with salt and pepper, to taste, along with the lemon juice, white vinegar , and walnut oil, if desired. Reserve.

  2. For the Olive Tapenade: In a food processor or mortar, combine the olives, capers, lemon zest, garlic, parsley, and salt and pepper, to taste. Slowly add the oil and pulse or work with the pestle into a coarse paste, retaining some bits of olive and caper for texture. Taste to adjust the seasonings. Reserve.

  3. Sandwich Assembly: Smear with white bean puree on 4 pieces of potato bread. Arrange sliced tuna on top. Drizzle tapenade over tuna. Add sliced tomatoes, sliced egg and dressed French green beans. Top with greens and toasted bread. Garnish with basil and arugula.


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