Tuna Nicoise Sandwiches

By á-165633

Photo by Ally H.

Ingredients

• 1/2 white onion, thinly sliced
• 1/2 red onion, thinly sliced
• 1/4 cup plus 4 teaspoons extra-virgin olive oil
• 2 tablespoons red wine vinegar
• Coarse salt and freshly ground pepper
• 2 (7 ounce) jars best-quality tuna packed in olive oil
• 1 tablespoon fresh lemon juice, plus lemon wedges, for serving
• 4 small ciabatta rolls, split horizontally
• 2 heads Bibb lettuce, leaves split horizonatally
• 1 1/2 cups nicoise olives, pitted
• 8 hard-boiled eggs, peeled and thinly sliced

Preparation

Step 1

Directions

Put onions, 1/4 cup oil, vinegar, and 1/4 teaspoon salt in a medium bowl; season with pepper. Toss to combine. Let stand 10 minutes.

Add tuna and its oil to onion mixture. Add lemon juice and 1/4 teaspoon salt; season with pepper. Gently toss to combine.

Cover bottom halves of rolls with lettuce. Top with olives, eggs, and tuna mixture, dividing evenly. Drizzle each with 1 teaspoon olive oil. Cover with top halves of rolls. Serve with lemon wedges.