Tuna Nicoise Sandwiches
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 740
- Total Fat
- 33 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 181 milligrams
- Sodium
- 1759 milligrams
- Carbohydrates
- 71 grams
- Dietary Fiber
- 4 grams
- Sugar
- 8 grams
- Protein
- 41 grams
- Total: 30 min
- Active: 30 min
Ingredients
3 large eggs
1/4 cup mayonnaise, plus more for serving
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard, plus more for serving
Kosher salt and freshly ground pepper
2 jars (7 to 8 ounces each) good-quality tuna packed in olive oil, drained
1 large baguette, cut crosswise into 4 pieces and split open
1/4 cup kalamata olive tapenade
2 plum tomatoes, thinly sliced
1/4 English cucumber, thinly sliced
2 radishes, thinly sliced
8 leaves butter lettuce
Potato chips and pickled green beans, for serving
Directions
- Put the eggs in a medium saucepan and cover with water. Bring to a boil, then cover the pan, remove from the heat and set aside, 8 to 10 minutes. Drain the eggs and run under cold water to cool, then peel and slice.
- Whisk together the mayonnaise, vinegar, mustard, and 1/2 teaspoon each salt and pepper in a medium bowl until smooth. Add the tuna and stir, breaking it up, until combined. Spread some mayonnaise on the top baguette pieces and some tapenade on the bottom pieces.
- Divide the tuna among the bottom baguette pieces and then layer the hard-boiled eggs, tomatoes, cucumber, radishes and lettuce on top; add the top baguette pieces. Serve the sandwiches with potato chips and pickled green beans.