Grilled Tuna Pan Bagnats

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
895
FAT
173%
CHOL
202%
SOD
61%

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Ingredients for 4 servings

About 1/3 cup extra virgin olive oil (EVOO), plus more for drizzling

2 cloves garlic, grated or finely chopped

2 teaspoons anchovy paste

2 sprigs rosemary, leaves stripped and finely chopped

Pepper

2 pounds tuna steaks, cut into bite-size cubes

2 loaves ciabatta bread, split

1/2 pound deli tub loosely packed pitted niçoise or kalamata olives (a couple of big spoonfuls)

A couple of handfuls of caperberries, drained and stemmed, or 4 tablespoons capers, drained

1 small red onion, quartered lengthwise and very thinly sliced crosswise

A couple generous handfuls of flat leaf parsley leaves

4 cups baby arugula leaves (4 handfuls)

Juice of 2 lemons

4 large eggs, hard-boiled, then chopped

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