Tuna Nicoise Sandwich
Submitted by mafiachicki
Loaded tuna nicoise sandwich on grilled Italian bread with roasted peppers, kalamata olives, capers, and a homemade oregano vinaigrette. A Mediterranean-inspired lunch that eats like a feast.
YIELD
4 servingsPREP
60 minCOOK
5 minREADY
65 minThis is what happens when a salade nicoise decides it wants to be a sandwich.
Oil-packed Italian tuna gets tossed with roasted red and yellow peppers, briny kalamata olives, capers, pickled jalapeno, and diced red onion, all dressed in a punchy homemade vinaigrette spiked with oregano, garlic, and Dijon.
Pile the chunky mixture onto a grilled Italian loaf, crown it with peppery watercress, and you’ve got a sandwich that could hold its own at any bistro.
Chef Tips
- Use Italian oil-packed tuna for this one. Water-packed tuna lacks the richness this sandwich demands. The packing oil becomes part of the vinaigrette.
- Hollow out the bread so you have room for the filling. Freeze the scooped-out crumbs for breadcrumbs later.
- Grill the bread cut-side down until you get char marks. The toast holds up to the wet filling without turning soggy.
- Keep the tuna chunky. Resist the urge to mash it. Big flakes give this sandwich its character.
Ingredients
Directions
Make dressing: Drain oil from tuna into glass measuring cup, add enough olive oil to make up ⅓ cup of dressing, add remaining ingredients. Place ingredients in blender and blend well.
Reserve tuna for sandwich.
In bowl, mix vegetables, olives, and capers. Remove some of bread from the center of the Italian loaf and discard, or could freeze for stuffing.
Brush inside loaf with some dressing; add remainder to pepper mixture.
Mix tuna into remaining dressing and pepper mixture gently, leaving chunks.
Grill bread, oiled side down, until toasted. Pile tuna mixture onto toasted sides.
Top with watercress.
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