Tuna Nicoise sandwich
This Tuna Nicoise sandwich combines the classic Nicoise salad flavors into a portable and nutritious meal, complete with creamy chive citrus dressing for a tangy, bold finishing touch.
Ingredients
- 1 large egg
- ¾ cup light olive oil
- 3 tablespoons finely chopped chives
- 3 tablespoons fresh lemon juice
- 2 tablespoons minced shallots
- 1 tablespoon apple cider vinegar
- 2 cloves garlic, pressed
- 3 anchovies
- 1 teaspoon hot sauce
- 1/2 teaspoon grated lemon zest
- ½ teaspoon kosher salt
- 2 tablespoons kosher salt, plus more for seasoning
- ¼ pound French green beans
- 1/2 pound baby potatoes
- 2 large eggs
- 1 medium French baguette, cut in half then sliced horizontally
- 1-2 (4.5-ounce) cans high-quality tuna packed in olive oil
- 1-2 Roma tomatoes, thinly sliced
- ½ cup black pitted olives, sliced
- Arugula
- Marinated red onions
- Freshly ground black pepper
Instructions
- Blend the egg in a mason jar with an immersion blender, slowly emulsifying the olive oil. Add chives, lemon juice, shallots, vinegar, garlic, anchovies, hot sauce, zest, and salt. Cover and refrigerate.
- Boil water with 2 tablespoons of kosher salt. Add beans and simmer for 5 minutes until tender. Transfer to a prepared ice bath to halt cooking, then pat dry.
- Boil baby potatoes in the same water for 12–15 minutes until fork-tender. Drain and cool, then lightly smash and toss with dressing.
- Boil eggs for 7 ½ minutes, then cool in ice water before peeling and halving.
- Toast the baguette halves and hollow out some of the soft center. Layer each sandwich with tuna, green beans, potatoes, egg halves, tomato slices, olives, arugula, and marinated onions. Drizzle chive dressing over the top and season with pepper.
- Gently press the baguettes closed. If packing for lunch, wrap sandwiches tightly in foil to keep everything in place.