For a clever twist on the classic Salad Niçoise, make a sandwich! This sandwich (known as pan bagnat in Nice, France) is made with some of the tastiest ingredients you might find in the many versions of this famous salad. Though there is much debate on which ingredients should be included in a Salad Niçoise, there will be no debate when you taste this tuna sandwich.
With so many choices of canned tuna available today, you’re bound to find some very good options. For this recipe a good tuna packed in olive oil is essential.
Having your mise en place ready will make it effortless to build your sandwich. Boil the eggs ahead of time, wash and dry your greens, and place all of the sandwich ingredients within easy reach.
Crispy Peppadew peppers have the perfect balance of sweet and tangy with a hint of heat. Their vibrant color and flavor make them a pretty addition to this sandwich. You can find these at your local olive bar or in jars in the pickle section of many markets.
With its distinctive peppery flavor, arugula adds a nice contrast to the rich tuna, eggs, and briny olives. If arugula is not your thing, you can substitute it with another green such as tender butter lettuce leaves.
Baguettes are typical for this sandwich but they can become a bit messy to eat. Choose bread or rolls that are a bit softer than a baguette. You can use ciabatta or something similar to that. If your bread is very thick, hollow out the inside a bit. I used a homemade pinsa bread which worked well as it is not too chewy or very thick. Serve your sandwich with a side of kettle chips and your favorite fizzy beverage.
Tuna Nicoise Sandwich
2
servingsAdapted from Bon Appetit magazine
Ingredients
1 large egg
1/2 teaspoon lemon zest
2 teaspoons fresh lemon juice
1/8 teaspoon finely grated garlic
1/4 cup mayonnaise
kosher salt
1 can tuna in olive oil (6-7 ounce), lightly drained
1/4 cup thinly sliced red onion
1/2 cup torn basil
6 Peppadew peppers, sliced (optional but recommended)
1/4 cup pitted mixed olives, sliced
1 tablespoon capers, drained
1 1/2 tablespoons extra virgin olive oil
kosher salt and freshly ground black pepper
2 ciabattas or other bread or rolls of your choice
1 tablespoon whole grain mustard
1 cup baby arugula
Directions
- Using small tongs or a slotted spoon, gently lower egg into a small saucepan of boiling water. Cook, adjusting heat as needed to maintain a gentle boil for 8 minutes. Transfer egg to an ice bath. Once cool, peel and slice into 6 pieces.
- Meanwhile, whisk lemon zest, lemon juice, garlic, and mayonnaise in a small bowl. Season with a pinch of kosher salt.
- Placed drained tuna in a medium bowl and gently break up into large pieces with a fork. Add red onion slices, torn basil, Peppadew peppers, olives, capers and 1 1/2 tablespoons olive oil. Season with kosher salt and freshly ground black pepper. Gently stir to combine.
- Spread both sides of bread with mayonnaise and the top side with mustard. Arrange arugula on bottom half and layer with tuna mixture. Top each sandwich with 3 pieces of egg. Season egg with salt and pepper. Cut sandwiches in half and serve with kettle chips and fizzy beverages.
