Name: Tuna Nicoise Sandwiches
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
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.

Photograph by Andrew Purcell

Tuna Nicoise Sandwiches

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