Recipe: Panera Bread Warm Salad of Blackened Tuna, Ciabatta, Watercress, and Champagne Vinaigrette

Warm Salad of Blackened Tuna, Ciabatta, Watercress, and Champagne Vinaigrette
Recipe by: Panera Bread
Source: WCPO, Cincinnati, 5/24/2006
Servings: 4

FOR THE CHAMPAGNE VINAIGRETTE:
2 Tbsp champagne Vinegar
1 tsp sugar
salt and freshly ground pepper, to taste
1/4 cup plus 2 Tbsp extra virgin olive oil, divided use
FOR THE CROUTONS:
3 cups Panera Bread Ciabatta bread, cut into 1-inch cubes
1 tsp garlic powder
FOR THE TUNA:
2 Tbsp peanut or canola oil
8 oz tuna steaks, albacore or yellowfin
2 Tbsp blackening seasoning
1 cup watercress (to serve)

Preheat oven to 400 degrees F.

TO MAKE THE CHAMPAGNE VINAIGRETTE:
Whisk vinegar, sugar, salt and pepper to taste in a mixing bowl or combine in a blender. Slowly drizzle 1/4 cup olive oil, whisking fast to emulsify.

TO PREPARE THE CROUTONS:
Toss bread in remaining 2 tablespoons olive oil, garlic powder, and salt and pepper. Evenly layer the bread cubes on a baking sheet and bake in the oven for 10-15 minutes, rotating sheet 180 degrees halfway through. The cubes should not be crisp throughout, just toasted long enough to form a nice crust; the inside should remain somewhat chewy.

TO PREPARE THE TUNA:
Heat the peanut oil in a medium heavy-bottomed skillet. Coat the entire tuna with the blackening seasoning. Sear the fish for 20 to 30 seconds per side for a rare center or a bit longer for a more well-done fish. Remove the tuna from the pan and let it rest for 5 minutes. Then cut against the grain into thin slices.

TO SERVE:
Lightly combine the bread, tuna, watercress and vinaigrette to coat all ingredients. Serve warm.