©Toro Magazine
Not just another tuna sandwich! From the Prime Steakhouse in Toronto in the Windsor Arms Hotel, Chef Steve Ricci gourmets up the classic, creating a seared ahi tuna nicoise delight on sourdough, complete with a dijon anchovy vinaigrette, hard boiled eggs, olives, artichokes, tomato, watercress, and red onion. Throw some chips on a plate, and a nice chilled glass of white wine and voila! Perfect picnic table fare for not only lunch but a hot summer night when you cannot bear to spend much time in the kitchen. The written recipe can be found on Toro Magazine.