Tuna Nicoise Sandwiches
There’s nothing quite as satisfying as a hearty sandwich.
ingredients: Add all to shopping list
1/2 cup pitted Nicoise olives
2 anchovy fillets
3 Tbsp red-wine vinegar
1 Tbsp Dijon mustard
1/3 cup extra-virgin olive oil, plus more for the bread
2 Tbsp fresh flat-leaf parsley
Salt and fresh black pepper
3 8-oz. tuna fillets
2 Tbsp canola oil
1 French baguette (14-inch)
1/2 English cucumber, thinly sliced
2 plum tomatoes, thinly sliced
2 hard-boiled eggs, thinly sliced
1/2 red onion, thinly sliced
2 anchovy fillets
3 Tbsp red-wine vinegar
1 Tbsp Dijon mustard
1/3 cup extra-virgin olive oil, plus more for the bread
2 Tbsp fresh flat-leaf parsley
Salt and fresh black pepper
3 8-oz. tuna fillets
2 Tbsp canola oil
1 French baguette (14-inch)
1/2 English cucumber, thinly sliced
2 plum tomatoes, thinly sliced
2 hard-boiled eggs, thinly sliced
1/2 red onion, thinly sliced
directions:
1. Combine olives, anchovies, vinegar, a few tablespoons of water, and mustard in a blender; blend until smooth. Slowly add the olive oil and blend until emulsified. Add the parsley and pulse a few times just to incorporate; season with salt and pepper. Set aside.
2. Heat a grill pan over high heat. Brush tuna on both sides with canola oil; season with salt and pepper. Grill until golden brown on both sides and cooked to medium done, 2 minutes per side. Remove; let rest 5 minutes. Slice crosswise into 1/4-inch-thick slices.
3. Cut the baguette. Brush the cut side with olive oiland place on the grill pan, oil-side down; grill until lightly golden brown, 30 seconds. Divide the cucumber, tomato, and tuna (in that order) among the 4 pieces of bread. Top with sliced egg and onion. Drizzle with black-olive vinaigrette.
KITCHEN COUNTER:
Serves 4. Per serving: 830 calories, 63g carbs, 54g protein, 185mg cholesterol, and 40g fat.
Next up: Colorful Salade Nicoise
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