Tuna Niçoise Sandwich


Nothing beats a good sandwich and this one is one of my favorites and always a winner. It’s my version of a pan bagnat, that delicious summery sandwich you eat in the South of France.

This variation is pretty much a salad niçoise on a bread roll, a sandwich that’s perfect for a satisfying lunch or lazy picnic.

 

tuna nicoise sandwich TLT

 

As usual, this is a recipe you can easily vary with. Substitute capers for the anchovies, add some green beans or artichokes, or use a few fresh basil leaves. Never skip the olive oil though, and don’t even think about using tuna on water!

 

tuna nicoise sandwich TLT

 

The key is to use good quality ingredients and to let the assembled Nicoise sandwich marinate a few hours before eating. The crusty bread will soak up the fragrant olive oil and all the flavors of the tuna and egg; it’s mouthwatering good.

  tuna nicoise sandwich TLT

Tuna Niçoise Sandwich

Serving Size: 1

Tuna Niçoise Sandwich

Ingredients

1 bread roll (baguette, ciabatta)
½ tin of good quality tuna in olive oil
a few salad leaves
½ hard-boiled egg, sliced
a few good quality black olives, sliced
1 anchovy filet
good quality olive oil

Instructions

  1. Slice the bread in half.
  2. Place the tuna (with some of the oil from the tin), the salad leaves, egg slices, chopped olives and anchovy on one bread half. Drizzle with some olive oil and cover with the upper half.
  3. Wrap the sandwich tightly (in aluminum foil or use baking paper and a string). You can place something heavy on top to intensify the flavors even more.
  4. Leave to marinate in the fridge for a few hours. Serve at room temperature.
http://tlt-thelittlethings.com/2013/05/12/tuna-nicoise-sandwich/

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