We took all of our favorite elements of the classic Nicoise salad—tuna, hard boiled eggs, olives and fresh veggies—and remixed them into a hearty dinner sandwich.
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| 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
Instructions
- 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.
Nutrition Facts
| 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 |