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Tuna Nicoise Sandwich

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marthastewart.com

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Ingredients

  • 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 1/4 English cucumber 1/2 small red onion 1 8
  • inch round loaf country
  • style bread 3 tablespoons jarred olive tapenade 1 cup fresh basil leaves 2 large eggs, hard
  • cooked and sliced

Details

Servings 1
Adapted from keyingredient.com

Preparation

Step 1

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.

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.

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