Thomas Keller: Tuna Nicoise tartine | Gourmet Traveller

Ingredients

• 4 thick slices pain de campagne (see note), to serve
• 4 butter lettuce leaves, to serve
• 2 hard-boiled eggs, thinly sliced, to serve
• 4 radishes, thinly sliced, to serve
• 8 Niçoise olives, pitted, to serve
• To serve: finely chopped chives, sweet paprika and extra-virgin olive oil
• Confit garlic aïoli
• 3 garlic cloves, peeled
• 220 ml extra-virgin olive oil
• 155 ml canola oil
• 1 egg
• 1 tbsp lemon juice
• Tuna salad
• 2 tsp each of finely chopped flat-leaf parsley and chervil
• 1 tsp chives, finely chopped
• 1 tsp each of finely chopped cornichon, golden shallot and capers
• 1 tsp lemon juice
• 150 gm drained canned tuna in oil