The Ardent Epicure

Today we are taking a journey to France...well our taste buds are anyway. The 5 Star
Makeover Cooking Group has set the Month of Mays challenge as Gourmet Picnic
 Foods.Specifically we have been challenged to makeover traditional picnic foods.
So I have chosen both the classic Tuna Salad Sandwich and Cole Slaw.

The 5 Star Foodie Makeover Group is hosted monthly by two very talented friends,
Natasha of 5 Star Foodie and Lazaro of  Lazaro Cooks


Starting Friday May 27th they will be showcasing the groups fabulous
contributions. So stop by for a little Gourmet Picnic inspiration.

Our Salade De Chois or French Cole Slaw has a bit of it's own twist

here. We are going to create our Slaw with cucumber, ridicchio, carrot 

and mint. No cabbage here guys...

What you will need:
For the French slaw
1 medium head of  ridicchio, shredded
2 large carrots, shredded
1 medium sized cucumber, sliced into strips
2-3 large mint leaved, sliced into thin strips
1 tablespoon agave or raw sugar
2 tablespoons grapeseed oil
2 tablespoons white balsamic vinegar
2 tablespoons fresh lemon juice
Sea salt and fresh ground pepper to taste

For the tuna
8 ounce tuna steak
1 tablespoon herbs de Provence
1 teaspoon salt flakes
1 teaspoon fresh ground pepper
1 tablespoon extra virgin olive oil
heavy sauté pan

For the sauce
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 small garlic bulb, cloves mashed
3-4 sprigs fresh thyme, leaves or whole
4 leaves tarragon, finely chopped
2-3 large sage leaves, finely chopped
whisk

In addition you will need 6 rolls our desired sandwich bread. I used
Challah Rolls which are slightly sweet.

Let's get cooking:
For the French slaw
Prepare your vegetable and place in a large bowl or container that you will
be transporting in. Add all other ingredients and toss. Allow to rest for at least
1 hour or longer before serving.

For the tuna
Place pan on a medium/high heat until hot. Add oil and tuna, sear on each
side 2-3 minutes each side for medium rare, or desired doneness.

For the sauce
Once your tuna is done, reduce flame to low then add oil, lemon juice and garlic
 to the same pan you prepared your tuna in. Whisk the mixture until your garlic
become fragrant and lightly golden. Add herbs and continue heating for another
minute or so.  

Notes: If transporting your food to another location do not assemble sandwich
until ready to serve. The cole slaw should be kept cool but not cold as the
oil will begin to coagulate. The tuna however should be kept cold until ready.
And don'r forget the Champagne :)
Makes 6 sandwiches