Ingredients

• 1 (1 1/2-inch thick) sushi grade tuna loin or 2 pound tuna steak
• 2 teaspoons olive oil
• Salt
• Freshly ground black pepper
• Herbes de Provence
• 2 crusty French bread rolls, about 6-inches in length, cut in 1/2 lengthwise
• Tapenade, recipe follows
• 3 plum tomatoes, chopped
• 1 small red onion, thinly sliced
• 1/2 medium red bell pepper, cored, seeded and cut into thin strips
• Extra-virgin olive oil
• 2 hard boiled eggs, peeled and sliced into thin rounds
• Essence, recipe follows
• 1 tablespoon chopped parsley leaves

Directions

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Tapenade:

• 1/2 pound brine-cured black olives, such as Gaeta, Vall'Aurea, or Nicoise, pitted
• 2 anchovy fillets, drained
• 2 tablespoons capers, drained
• 2 tablespoons chopped fresh parsley leaves
• 1 tablespoon fresh lemon juice
• 1 teaspoon minced garlic
• 1 teaspoon grated lemon zest
• 1/2 teaspoon fresh thyme leaves
• 1/4 teaspoon freshly ground black pepper
• 6 tablespoons extra-virgin olive oil