Napoleon Of Tuna With A Mosaic Salad

• 1 1/2 tablespoons lemon juice
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1 teaspoon freshly ground pepper
• 2 artichoke hearts, cooked, cleaned and cut into 1/8-inch cubes
• 1 large, ripe tomato, peeled, seeded and cut into 1/8-inch cubes
• 4 large white mushrooms, cleaned, stemmed and cut into 1/8-inch cubes
• 1 small ripe avocado, peeled and cut into 1/8-inch cubes
• 1/4 cup nicoise olives, pitted and coarsely chopped
• 2 1/2 tablespoons chopped chives
• 1 10-ounce piece of fresh tuna, about 1 inch thick
• 1 tablespoon olive oil
• 6 slices good quality white sandwich bread, crusts removed, toasted and halved
• 1 clove garlic, peeled
• 4 tufts mache lettuce, rinsed and dried

1. In a small bowl, whisk together the lemon juice, olive oil, salt and pepper.
2. Put the artichoke hearts, tomato, mushrooms, avocado, olives and chives in a large glass or ceramic bowl, toss with half the dressing and set aside.
3. Preheat the broiler.
4. Brush the tuna with the olive oil.
5. Place under the broiler, 4 inches from the heat and broil until rare at center, about 3 to 4 minutes per side.
6. Brush both sides of the tuna steak with the remaining dressing.
7. Refrigerate until cold.
8. To assemble the napoleon, rub the toast with the garlic clove and discard the clove.
9. With a sharp knife cut the tuna steak on an angle into 12 thin slices.
10. Cover each piece of toast with one layer of sliced tuna; trim the edges.
11. Stack three slices of toast to make each napoleon.
12. Put each napoleon in the center of a serving plate.
13. Spread a layer of the salad on top of each napoleon.
14. Garnish with a tuft of mache.

lemon juice, olive oil, salt, freshly ground pepper, hearts, tomato, white mushrooms, avocado, nicoise olives, chives, tuna, olive oil, white sandwich bread, clove garlic, mache

Taken from cooking.nytimes.com/recipes/4778 (may not work)