This makes a wonderful supper dish – it’s sort of half salad and half pizza! It is my favourite kind of meal, because it’s all about contrasts: there’s the hot crunch of the pizza base and cold smooth slices of tuna; there’s the rich creaminess of the onions and the saltiness of the olives and anchovies; and then there’s the sharp pepperiness of the cress leaves and the lemony tartness of the vinaigrette.
What more could you want?
Preparation time 20 minutes
For the Pissaladière, first make 100g of Lyonnaise onions:
30ml rendered duck fat
2 finely sliced onions
2 sprigs of thyme
1 garlic clove
salt and pepper
✱ Heat the duck fat in a medium-sized saucepan over a moderate heat. Add the remaining ingredients and cook for 60-90 minutes, stirring regularly to ensure the onions don’t catch and burn.
✱ Spread the onions onto 500g of pizza-like bread flour dough in a thick layer. Arrange 50g of anchovies across the surface to form a diamond pattern and stud each diamond with a black olive. Drizzle with olive oil and bake for 20 minutes at 180°C until the base is crisp and golden brown.
For the soused tuna:
400g tuna loin, very finely sliced
salt and pepper
100ml lemon vinaigrette (mix 25ml lemon juice, 37.5ml olive oil, 37.5ml grapeseed oil, salt and pepper)
1 cup baby watercress
1 cup baby mustard cress
1 cup baby radish cress
extra-virgin olive oil
✱ Preheat your oven to 180°C. Warm the pissaladière in the oven for 5–10 minutes while you prepare the other ingredients.
✱ Place the tuna slices in a shallow bowl, season with salt and pepper and pour on the lemon vinaigrette. Place in the refrigerator for a few minutes to marinate. Toss the cresses together in a large mixing bowl.
✱ To serve, cut the pissaladière into quarters and arrange on serving plates. Top with slices of the soused tuna and a mound of the baby cresses. Drizzle with a little extra-virgin olive oil and serve straight away.
An excerpt from the book French Lessons by Justin North – originally published in FrenchEntrée Magazine
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