Tuna Nicoise Sandwich Recipe 395

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TUNA NICOISE SANDWICHES



Tuna Nicoise Sandwiches image

Imagine the classic French salad but in a fun, portable sandwich! This specialty of Nice is known as pan bagnat ("bathed bread"). In this version, tuna is tossed in a creamy dressing with Dijon mustard and fresh thyme, then piled onto a demi baguette with some fresh vegetables and olive tapenade. Et voila! It's like you're in the south of France.

Provided by Gabriela Rodiles

Categories     main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 13

2 large eggs
1/4 small red onion, thinly sliced
2 tablespoons mayonnaise
2 teaspoons Dijon mustard
2 teaspoons champagne vinegar
1 teaspoon finely chopped fresh thyme leaves
Kosher salt and freshly ground black pepper
One 6.7-ounce jar tuna fillets packed in olive oil
1 demi baguette (about 6 ounces)
3 tablespoons olive tapenade
1 small vine-ripened tomato, thinly sliced
1/4 English cucumber, thinly sliced
1 cup mixed spring greens

Steps:

  • Bring a small saucepan of water to a boil over high heat. Gently lower the eggs into the boiling water with a slotted spoon. Reduce the heat to medium-high and cook for 10 minutes, until both the whites and yolks are fully set (hard-boiled). Transfer to a large bowl filled with ice water to stop the cooking. Peel the eggs, then thinly slice.
  • Meanwhile, place the red onion in a small bowl and cover with ice water. Soak for 5 to 15 minutes (this will remove some of the sharp, raw onion flavor). Whisk together the mayonnaise, mustard, vinegar, thyme, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl until smooth. Drain all of the oil from the tuna fillets, then break up into bite-size pieces. Fold the tuna into the dressing until evenly coated.
  • Cut the demi baguette in half crosswise, then halve each piece lengthwise to create 2 sandwiches. Spread the tapenade on the inside of the sandwich tops. Layer the tomato, red onion, egg and tuna on each sandwich bottom, dividing evenly. Top with the cucumber and spring greens, then close the sandwiches. Wrap each sandwich in parchment and refrigerate until ready to serve, up to 4 hours. Alternatively, cut each sandwich in half and serve immediately.

TUNA NICOISE SANDWICHES



Tuna Nicoise Sandwiches image

Reinvent a traditional nicoise salad by tucking it into a sandwich. Here, we've piled tuna, eggs, olives, and onions between slices of crusty ciabatta.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 20m

Number Of Ingredients 11

1/2 white onion, thinly sliced
1/2 red onion, thinly sliced
1/4 cup plus 4 teaspoons extra-virgin olive oil
2 tablespoons red wine vinegar
Coarse salt and freshly ground pepper
2 jars (7 ounces each) best-quality tuna packed in olive oil
1 tablespoon fresh lemon juice, plus lemon wedges, for serving
4 small ciabatta rolls, split horizontally
2 heads Bibb lettuce, leaves separated
1/2 cup nicoise olives, pitted
4 hard-boiled eggs, peeled and thinly sliced

Steps:

  • Put onions, 1/4 cup oil, vinegar, and 1/4 teaspoon salt in a medium bowl; season with pepper. Toss to combine. Let stand 10 minutes.
  • Add tuna and its oil to onion mixture. Add lemon juice and 1/4 teaspoon salt; season with pepper. Gently toss to combine.
  • Cover bottom halves of rolls with lettuce. Top with olives, eggs, and tuna mixture, dividing evenly. Drizzle each with 1 teaspoon olive oil. Cover with top halves of rolls. Serve with lemon wedges.

TUNA NICOISE SANDWICH



Tuna Nicoise Sandwich image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 4 sandwiches

Number Of Ingredients 28

1 1/2 cups dry great Northern beans
1 onion, cut into 1/4-inch dice
2 cloves garlic (1 smashed and 1 minced)
1 bay leaf
2 sprigs fresh thyme plus 1 teaspoon thyme leaves
6 cups chicken stock or water, divided
Coarse salt and coarsely ground black pepper
Few drops extra-virgin olive oil
Few drops lemon juice, optional
Few drops white balsamic vinegar, optional
Walnut oil, optional
1 1/2 cups pitted kalamata olives
3 tablespoons capers, drained
2 teaspoons finely minced lemon zest
2 garlic cloves, finely minced
2 tablespoons coarsely chopped parsley leaves
Salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
8 slices potato bread, toasted
1/2 cup White Bean Puree
3/4 pound ahi tuna, seared
1/2 cup Olive Tapenade
12 marinated tomatoes, sliced
4 hard boiled eggs, sliced
1 cup French green beans
1 cup greens
1/4 cup micro basil
1/4 cup micro arugula

Steps:

  • For the White Bean Puree: Soak the beans overnight. Or place beans in a pot, cover with cold water and bring to a boil over high heat; remove from heat and set aside, covered, for 1 hour. Drain the beans; transfer to a 2-quart pot with the diced onion, smashed garlic, bay leaf, thyme sprigs, 5 cups of stock, and salt and pepper, to taste. Bring to a boil. Lower the heat; simmer until beans are very tender and are breaking apart, about 2 hours. If the mixture becomes dry, add some of the remaining stock. Drain the beans; discard the thyme sprigs and bay leaf. Puree the beans in a food processor, adding a few drops of oil. Adjust seasonings with salt and pepper, to taste, along with the lemon juice, white vinegar, and walnut oil, if desired. Reserve.
  • For the Olive Tapenade: In a food processor or mortar, combine the olives, capers, lemon zest, garlic, parsley, and salt and pepper, to taste. Slowly add the oil and pulse or work with the pestle into a coarse paste, retaining some bits of olive and caper for texture. Taste to adjust the seasonings. Reserve.
  • Sandwich Assembly: Smear with white bean puree on 4 pieces of potato bread. Arrange sliced tuna on top. Drizzle tapenade over tuna. Add sliced tomatoes, sliced egg and dressed French green beans. Top with greens and toasted bread. Garnish with basil and arugula.

TUNA NICOISE SANDWICH



Tuna Nicoise Sandwich image

This sandwich, our take on the French pan bagnat, is perfect for outdoor eating. Its flavor improves when you make it ahead.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 11

3 tablespoons extra-virgin olive oil
2 tablespoons white-wine vinegar
1 tablespoon Dijon mustard
Coarse salt and ground pepper
2 cans oil-packed tuna (6 ounces each), drained
1/4 English cucumber, thinly sliced
1/2 small red onion, halved and thinly sliced
One 8-inch round loaf country-style bread
3 tablespoons jarred olive tapenade
1 cup fresh basil leaves
2 large eggs, hard-cooked and sliced

Steps:

  • In a medium bowl, whisk together oil, vinegar, and mustard; season with salt and pepper. Transfer 2 tablespoons dressing to another bowl; toss with tuna. To remaining dressing, add cucumber and onion; toss to combine.
  • Cut bread in half horizontally; remove most of soft interior crumb. Spread tapenade on bottom half. Top with basil leaves, then egg slices; season with salt and pepper. Top with tuna, then cucumber mixture; close sandwich.
  • Wrap sandwich tightly in plastic and place between two baking sheets. Weight with a heavy skillet. Let stand 1 hour (or refrigerate, up to overnight). To serve, cut into quarters.

Nutrition Facts : Calories 591 g, Fat 24 g, Fiber 2 g, Protein 37 g

FRESH TUNA NICOISE SANDWICHES



Fresh Tuna Nicoise Sandwiches image

Provided by Florence Fabricant

Categories     dinner, easy, lunch, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10

1/2 tablespoon fresh lemon juice
1 teaspoon anchovy paste
1/2 tablespoon extra-virgin olive oil
1/2 pound fresh tuna steak 1 1/2 inches thick
2 12-inch French breads, 2 to 3 inches wide
1 large clove garlic, peeled and halved
4 tablespoons good-quality mayonnaise
1 tablespoon black-olive paste
2 ripe tomatoes
2 heads Bibb lettuce, well-rinsed and dried

Steps:

  • Beat the lemon juice, anchovy paste and olive oil together and brush this mixture on both sides of the tuna. Preheat a grill or broiler to very hot. Grill or broil the seasoned tuna briefly, two minutes or so on each side, enough to sear the outside but keep the center very rare.
  • Slice the breads in half horizontally as if making hero sandwiches. Lightly toast the cut sides under the broiler or on the grill, then rub them with the cut sides of the garlic.
  • Mix the mayonnaise with the olive paste and spread on the bread. Slice the tuna one-half inch thick and arrange the slices on two of the bread halves. Top with tomato slices. Remove cores from lettuce heads and arrange leaves over the tomatoes, then cover with the remaining bread. Cut each sandwich in half and serve.

Nutrition Facts : @context http, Calories 614, UnsaturatedFat 13 grams, Carbohydrate 83 grams, Fat 18 grams, Fiber 5 grams, Protein 32 grams, SaturatedFat 3 grams, Sodium 1086 milligrams, Sugar 9 grams, TransFat 0 grams

TUNA SANDWICHES, NICOISE STYLE



Tuna Sandwiches, Nicoise Style image

This is a French-inspired tuna salad sandwich, which is an adapted recipe from Sara Moulton. Cook time does not include hard boiling the eggs (you could do that ahead of time).

Provided by LifeIsGood

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

2 large eggs, hard boiled, cooled and peeled and chopped
1/4 lb green beans, trimmed
1 cup cherry tomatoes, quartered
1/4 cup fresh dill leaves, chopped
6 large lettuce leaves, chopped (I use romaine or boston)
1/2 cup mayonnaise (I like Hellmans)
1/3 cup kalamata olive, drained and pitted
1 tablespoon fresh lemon juice
12 ounces solid tuna in water
kosher salt & freshly ground black pepper
8 slices of good bakery bread

Steps:

  • .Bring a pot of salted water to a boil and add the green beans. When the water comes back to a boil, take the green beans out and add to a bowl of ice water. Once they are cooled, drain them, pat dry and chop.
  • Combine the mayo, olives and lemon juice in a food processor and process until just about smooth. Transfer this mixture to a bowl.
  • Drain the tuna and stir it into the mayo mixture. Add the eggs, tomatoes, green beans, dill, and the salt and pepper (to taste) and mix together.
  • Toast the bread slices. Divide the tuna onto 4 slices of the bread, top with lettuce and remaining bread slices.

TUNA NICOISE



Tuna Nicoise image

Provided by Pierre Franey

Categories     dinner, main course

Time 10m

Yield 4 servings

Number Of Ingredients 13

4 small skinless, boneless tuna steaks, about 1 inch thick and about 1 1/2 pounds total weight
2 tablespoons olive oil
8 sprigs fresh thyme or 1/2 teaspoon dried
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons finely chopped green onions or scallions
1 tablespoon finely chopped stuffed olives
1 tablespoon finely chopped capers
2 tablespoons balsamic vinegar
Freshly ground pepper to taste
1 teaspoon finely chopped anchovy fillets or anchovy paste
1/3 cup olive oil
2 tablespoons finely chopped parsley

Steps:

  • Put the tuna in a mixing bowl and add the oil, thyme, salt and pepper. Turn the steaks to coat well.
  • Heat a nonstick skillet large enough to hold the steaks in one layer and add the steaks. Cook about 3 minutes. Turn the pieces and cook 3 minutes on the other side.
  • As the tuna cooks, prepare the sauce. Put onions, olives and capers in a mixing bowl and stir in the vinegar and pepper. Beat in the anchovy and oil and stir in the parsley.
  • When the steaks have cooked, transfer them to a warm serving dish. Spoon half the sauce over the pieces, smoothing it over all. Serve the remaining sauce on the side.

Nutrition Facts : @context http, Calories 380, UnsaturatedFat 21 grams, Carbohydrate 4 grams, Fat 26 grams, Fiber 1 gram, Protein 32 grams, SaturatedFat 4 grams, Sodium 413 milligrams, Sugar 1 gram, TransFat 0 grams

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