Serves 2
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.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
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.
