+

Salade Niçoise Sandwich

Ingredients (13)

For the mayonnaise:

  • 2 tablespoons mayonnaise
  • 1 tablespoon finely chopped cornichons
  • 1 1/2 teaspoons finely chopped brined capers

For the sandwich:

  • 1 (6-ounce) ahi tuna fillet
  • Kosher salt
  • Freshly ground black pepper
  • 2 teaspoons olive oil
  • 1 cup mixed greens, washed and dried
  • 2 tablespoons pitted, finely chopped kalamata olives
  • 1 thin slice red onion
  • 1 teaspoon red wine vinegar
  • 2 (1-inch-thick) slices sweet batard, toasted
  • 1 hard-boiled egg, cut into 1/4-inch-thick slices
Try Amazon Fresh

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Salade Niçoise Sandwich

The classic flavors of a salade niçoise were made to go on top of a slice of bread. Between bites of seared tuna and briny caper mayonnaise you’ll be wondering why you never thought of this before.

This recipe was featured as part of our Most Delicious Sandwiches photo gallery.

Tips for Eggs, Tuna, and Fish

Instructions

For the mayonnaise:
  1. 1Combine all ingredients in a small bowl and stir until fully incorporated; set aside.

For the sandwich:

  1. 1Season the tuna generously with salt and pepper on both sides. Heat 1 teaspoon of the oil in a medium frying pan over high heat until smoking. Add the tuna and sear until lightly browned on one side, about 1 to 2 minutes. Turn and sear on the other side, about 1 minute more for rare. Remove to a cutting board and let rest while preparing the remaining ingredients.
  2. 2Placee the greens, olives, onion, remaining 1 teaspoon oil, and vinegar in a medium, nonreactive bowl. Season with salt and pepper and toss to combine. Slice the cooked tuna on the bias into 1/2-inch-thick pieces.
  3. 3Divide the mayonnaise between the slices of bread and spread evenly. Top one slice of toast with half of the salad mixture, then half of the sliced tuna, then half of the egg slices. Repeat with the second piece of toast and serve open-faced.
Load Comments

Recommended from Chowhound

Tired of Pumpkin? This Genoise Cake with Cranberry Curd Filling Is the Move
Food News

Tired of Pumpkin? This Genoise Cake with Cranberry Curd Filling Is the Move

by Amy Schulman | Let’s get one thing on the record: Cakes may be easy to bake, but they’re certainly tough to decorate...

Birria Red Tacos Prove Soaking Your Tortillas Is a Genius Move
Food Trends

Birria Red Tacos Prove Soaking Your Tortillas Is a Genius Move

by David Klein | Learn how to make birria tacos at home and you’ll never go back to your usual naked tortilla. A taco...

9 Short Rib Recipes to Feast on All Fall & Winter
Recipe Round-Ups

9 Short Rib Recipes to Feast on All Fall & Winter

by David Klein | Any way you cut it, short ribs satisfy with a juicy layer of fat that adds gobs of delicious beefy...