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Tuna in olive oil

Fish, French, Lactose Free, Recipes, Sandwiches

Tuna Nicoise Sandwich

March 9, 2024

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
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Tuna Nicoise Sandwich

Recipe by Kiyo
Servings

2

servings

Adapted 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.
Dinner, Recipes, Salad, Side Dishes, Veggies

Salad Nicoise

January 14, 2013

I’m always on the lookout for good tuna, especially tuna in olive oil.  Ten years ago I had never even heard of such a product.  These days I can’t imagine living without it.  It makes the best tuna sandwiches and puts to shame many well known brands that have added water or broth and a texture I can only describe as mushy.

My favorite way to use tuna in olive oil is in a Salad Nicoise.  The ingredients are simple but when you put it all together you’ll have created the best salad, bar none.  With so many variations of Salad Nicoise it makes it even easier since you dont have to follow a  specific recipe.  Many years ago I ordered a Salad Nicoise at La Note restaurant in Berkeley.  What a surprise to find corn and beets in my salad.  Though it is unlikely you will find these ingredients in a Salad Nicoise in France, I always include them in my salad thanks to La Note.  Besides tasting great, they add beautiful color to the salad. You can add thinly sliced radishes, cucumber, bell pepper, anchovies, tomatoes and torn butter lettuce too.

Tuna in Olive OilI always keep an assortment of tuna in my pantry.  Above left is As do Mar a yellowfin tuna (ahi) from the Azores Islands a region of Portugal.  This tuna is meaty, firm and very flavorful.  In the center is Ortiz, an albacore (white) tuna from Spain.  It’s very tender and flaky with a mild, buttery flavor.  On the right is albacore fillets from Wild Planet.  All of these are perfect for Salad Nicoise.

Salad Nicoise #2

Salad Nicoise

Serves 2

Ingredients

3 medium Yukon Gold potatoes

1 medium beet

1/4 pound green beans

2 ears fresh corn

2 large eggs

Nicoise olives

Capers

1 can tuna in olive oil

Fresh herb vinaigrette

Preparation

Peel and cut potatoes into 1/4 inch slices

Place potatoes in a pot of water, bring to a boil then turn down heat a bit so that the water is at a lively bubble but not boiling.  Cook potatoes until just done, about 7 minutes (remove a slice to a plate and check to see if it is done).

Drain potatoes and transfer to a shallow bowl.  Season with salt and pepper and toss with  fresh herb vinaigrette.  Set aside or refrigerate until ready to use.

Scrub beet and either steam or roast until completely cooked through.  I rub a bit of olive oil on my beets and wrap them in foil and roast in my toaster oven for about 1 1/4 hour.  Once cool, peel beet and cut into small cubes. Set aside

Remove the husk from the corn and rinse (do not dry, leave the water clinging to the corn).  Place corn on a plate and cover loosely with waxed paper and microwave on high for 1 minute.  Flip corn over and microwave for another 30 seconds or so.  The corn should be crisp.  Once cool, cut off kernels and set aside.

Trim and boil green beans until cooked but still firm.  Drain and place beans in an ice water bath to cool.  Drain again and set on paper towels to dry.

Hard boil the eggs and set aside until ready to use.

Place the tuna in olive oil in a bowl and break apart into bite size pieces.

When you are ready to serve your salad, place all of the ingredients on your plate (as pictured above) sprinkling the capers over the tuna and potatoes.  Drizzle fresh herb vinaigrette over the beets, green beans, corn and tuna.  Slice the eggs in half and season with salt and pepper.  A good sourdough bread is the perfect accompaniment.

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