Ahi Tuna and Avocado Salad on Split Baguette

1 pound ahi tuna, about 1-inch thick
1/2 cup olive oil, plus 1 teaspoon for rubbing on tuna
1 1/2 teaspoons salt, divided
1/4 teaspoon freshly cracked black pepper
1 clove garlic, mashed
2 egg yolks, at room temperature
1 tablespoon lemon juice
1/2 cup canola oil
1/4 teaspoon ground chile, plus a pinch for sprinkling on the eggs
2 tablespoons chopped green onions
1 tablespoon chopped brined black olives
1 avocado, peeled, pitted and cut into small cubes
2 teaspoons lemon juice
1/2 cup microgreens
1 large baguette, cut into four (5-inch-long) sections and split in half
and toasted
2 eggs, boiled for 10 minutes
sea salt

Rub the surface of the tuna with 1 teaspoon olive oil, then sprinkle with
one-half teaspoon salt and the black pepper. Let the tuna stand at room
temperature for about half an hour before grilling.
Sprinkle 1 teaspoon salt over the garlic on a chopping board and mince.
With a wire whisk in a medium-size bowl, beat the egg yolks until foamy
and a little sticky, about 1 to 2 minutes. Beat in the minced garlic with
salt and then the lemon juice.
Slowly beat in the olive oil a few drops at a time in the beginning, then
slowly begin adding what remains of the one-half cup of olive oil and the
one-half cup canola oil in a thin stream while beating the entire time.
Beat in the one-quarter teaspoon chile. Set aside the finished mayonnaise
until you are ready to put the salad together.
Heat a grill pan over high heat and grill the tuna for 2 to 3 minutes. The
center should be slightly pink. Let the tuna cool slightly before cutting
the tuna into one-half-inch cubes.
In a large bowl, mix the green onions, chopped black olives, the tuna and
enough mayonnaise to moisten the salad. Stir in the avocado just before
serving. Divide the tuna mixture onto a toasted baguette. Top each with
about 1 tablespoon of microgreens and a slice of boiled egg. Sprinkle a
little fleur de sel and Aleppo chile over the egg. Serve immediately.
Makes 8 servings.

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