Lunch / Dinner
Tuna Niçoise Sandwich
Turn the classic Niçoise Salad into a sandwich fit for lunch or dinner. Stacked with hard-cooked eggs, tomatoes, lettuce, and a flavorful vinaigrette, this sandwich just might be better than the beloved salad.
This is one tuna sandwich where the canned tuna won’t do. Purchase fresh tuna steaks that smell like the sea, not fishy, so you know they’re fresh.
Preheat grill to medium. Brush grill grate with oil.
Whisk together oil, vinegar, mustard, garlic, zest, thyme, anchovy paste, and honey for the vinaigrette; season with salt and pepper. Reserve 3 Tbsp. vinaigrette for Provençal Beans & Potatoes.
Marinate tuna in 1½ cups vinaigrette, 10 minutes. Grill tuna, covered, 3–4 minutes. Flip tuna, brush with marinade, and cook to medium rare, 3–4 minutes; slice. Grill ciabatta until toasted, 1 minute.
Assemble sandwiches by drizzling 1 Tbsp. vinaigrette on each ciabatta half; top with lettuce, tomato, 1 egg, and a quarter of the tuna, then drizzle each with another 1 Tbsp. vinaigrette.
Anchovy paste adds depth to the vinaigrette without fishy flavor, so don’t be tempted to leave it out.
For perfect hard-cooked eggs, bring eggs and water to a boil, shut off heat, cover, and wait 12 minutes.
% Daily Value*
Total Fat 35g 53%
Saturated Fat 7g 35%
Cholesterol 253mg 84%
Sodium 657mg 27%
Carbs 27g 9%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.