Tuna Nicoise Sandwich

Name: Tuna Nicoise Sandwich
Ingredients: 3 tablespoons extra-virgin olive oil; 2 tablespoons white-wine vinegar; 1 tablespoon Dijon mustard; Coarse salt and ground pepper; 2 cans oil-packed tuna (6 ounces each), drained; 0.25 English cucumber, thinly sliced; 0.5 small red onion, halved and thinly sliced; One 8-inch round loaf country-style bread; 3 tablespoons jarred olive tapenade; 1 cup fresh basil leaves; 2 large eggs, hard-cooked and sliced

3.4

(148)

5 Reviews

By

Martha Stewart

Updated on May 16, 2017

Servings:

4

This sandwich, our take on the French pan bagnat, is perfect for outdoor eating. Its flavor improves when you make it ahead.

Ingredients

3 tablespoons extra-virgin olive oil
2 tablespoons white-wine vinegar
1 tablespoon Dijon mustard
Coarse salt and ground pepper
2 cans oil-packed tuna (6 ounces each), drained
¼ English cucumber, thinly sliced
½ small red onion, halved and thinly sliced
One 8-inch round loaf country-style bread
3 tablespoons jarred olive tapenade
1 cup fresh basil leaves
2 large eggs, hard-cooked and sliced

Directions

In a medium bowl, whisk together oil, vinegar, and mustard; season with salt and pepper. Transfer 2 tablespoons dressing to another bowl; toss with tuna. To remaining dressing, add cucumber and onion; toss to combine.
Cut bread in half horizontally; remove most of soft interior crumb. Spread tapenade on bottom half. Top with basil leaves, then egg slices; season with salt and pepper. Top with tuna, then cucumber mixture; close sandwich.
Wrap sandwich tightly in plastic and place between two baking sheets. Weight with a heavy skillet. Let stand 1 hour (or refrigerate, up to overnight). To serve, cut into quarters.

Originally appeared: Everyday Food, July/August 2009

Tuna Nicoise Sandwich

Ingredients

Directions

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