By Grocery List Plus Editorial Staff | Published on June 4, 2026
Serves 2
675 cal · 15 min
Tuna Nicoise Sandwich
Recipe GLPRc5e184bdaf9beb
A vibrant Mediterranean-inspired open-faced sandwich layered with canned tuna, fresh vegetables, hard-boiled eggs, and crisp lettuce, all brought together with a tangy red wine vinaigrette and anchovy-infused dressing. Perfect for a light yet satisfying lunch or dinner.
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Ingredients
1 anchovy fillet, minced
4-6 Romaine or Bibb lettuce leaves
1 tablespoon capers
½ tablespoon Dijon mustard
2-3 hard-boiled eggs, sliced
1 tablespoon fresh parsley, minced
1 very small garlic clove, minced
1 Italian baguette, sliced lengthwise
1 Juice of 1 lemon
2-3 radishes, thinly sliced
4-6 tablespoons red wine vinegar
½ very small shallot, minced
1-2 tomatoes, sliced
1 can (12 oz) canned tuna, drained
Salt and freshly ground black pepper to taste
Directions
In a small bowl, combine the minced anchovy, minced garlic, minced shallot, Dijon mustard, lemon juice, red wine vinegar, and fresh parsley. Whisk together until well combined to create a flavorful vinaigrette.
Lightly brush the cut surfaces of the Italian baguette with some of the vinaigrette.
In another bowl, gently combine the drained canned tuna with 3-4 tablespoons of the remaining vinaigrette, mixing carefully to keep the tuna in loose chunks.
Layer the lettuce leaves on top of the vinaigrette-brushed baguette base.
Arrange the tomato slices over the lettuce. Season lightly with salt and black pepper, then drizzle with a few teaspoons of vinaigrette.
Spread the tuna mixture evenly over the tomato layer.
Top the tuna with the capers and thinly sliced radishes, distributing them evenly.
Arrange the sliced hard-boiled eggs on top of the radishes and capers. Season the entire sandwich with a pinch more salt and black pepper.
Serve immediately while the vegetables are crisp and fresh.
Comments
Anchovies and capers will require a stop at Harris Teeter or Publix, pushing this from a casual weeknight into something you plan for, though most other ingredients (canned tuna, eggs, baguette, Dijon) are standard at any Charlotte chain. Cost per serving lands around $6 to $8 depending on tuna quality, moderate for lunch but not budget-conscious. The stated 15 minutes is honest for assembly once you've boiled an egg, though the recipe assumes you know how to compose and dress a sandwich—no fuss, just technique. This is a refined lunch that tastes better same-day and doesn't reheat, making it best for a deliberate meal rather than meal prep.
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