Nicoise Salad Sandwich

 Nicoise Salad Sandwich

4 large eggs

14 oz. of canned tuna in olive oil drained. Approximately 4 5 oz. cans.

1/2 cup red wine vinegar

1/2 cup extra virgin olive oil

2-3 garlic cloves finely chopped

1 tsp salt, divided

1/2 tsp pepper, divided

1 sourdough baguette split horizontally

1/2 cup pitted green olives with pimento, sliced

1/2 cup pitted kalamata olives, sliced

1 medium roma or beefsteak tomato thinly sliced

1 medium red onion thinly sliced

4-6 pieces of either Bibb lettuce or butter leaf lettuce

In a saucepan, add the eggs and fill with water to cover the top of the eggs. Bring to a boil, then

turn heat down to a simmer and cook eggs for 8 minutes.

Drain and cool the eggs completely. This will take about 10 minutes.

Peel eggs and cut lengthwise in half. Cut each half again for a total of 4 slices. Set eggs aside.

In a mixing bowl, combine drained tuna, red wine vinegar, olive oil, 3/4 tsp of salt, 1/4 tsp of pepper

and garlic. Mix well.

NOTE: You can use a food processor for the mixing. Make sure to scrape sides down a few

times in between pulses. Pulse 12-15 times.

Spread tuna mixture evenly on the bottom of the baguette.

Scatter the sliced olives over the tuna. Top with sliced eggs, tomatoes, red onion, the remaining

salt and pepper. Top with lettuce leaves. Top the sandwich with the other half of the baguette.

Wrap the entire sandwich in foil and place it on top of a baking sheet. Weight it down and let the

sandwich sit for about 10 minutes. Cut the sandwich into small pieces to eat.



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