Recipe courtesy of Mary Berg
Tuna Niçoise Sandwich
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- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 519
- Total Fat
- 29 g
- Saturated Fat
- 5 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 4 g
- Sugar
- 7 g
- Protein
- 30 g
- Cholesterol
- 226 mg
- Sodium
- 1020 mg
You'll never get bored with a sandwich again after trying this Tuna Niçoise Sandwich. It's a French Riviera salad staple thrown onto crusty ciabatta.
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 519
- Total Fat
- 29 g
- Saturated Fat
- 5 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 4 g
- Sugar
- 7 g
- Protein
- 30 g
- Cholesterol
- 226 mg
- Sodium
- 1020 mg
Ingredients
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Directions
- Place a small pot of water over high heat and bring to a boil. Season well with salt and add the green beans to blanch until bright green, 2 to 3 minutes. Using a slotted spoon, scoop the green beans into a bowl of ice water to stop the cooking process.
- Add the eggs to the boiling water and cook for exactly 8 minutes. Remove them to the ice bath to stop the cooking process and cool completely.
- Meanwhile, add the shallot and garlic to a small bowl and stir in the lemon zest and juice. Finely chop the olives and capers, add to the bowl along with the mayonnaise and stir well to combine. Season with pepper and set aside.
- Split and lightly toast the buns, if desired, and drain the tuna. If using water-packed tuna, mix in a little of the mayo mixture as it can be a bit “fall-apart-y” without. Peel and halve the eggs and drain and dry the green beans.
- To assemble the sandwiches, spread the mayo onto the bottom of each bun and top with the arugula or lettuce, green beans, tomato and tuna. Squash the eggs yolk-side down on top of the tuna and lay over some potato chips. Spread the top bun with the mustard and lightly press the sandwiches together.
