Niçois Tuna Sandwich (Print Version)
# Ingredients:
→ For the bread
01 -
4 round bread rolls
→ For the filling
02 -
A handful of fresh basil leaves
03 -
284g canned tuna in oil, flaked
04 -
8 artichoke hearts, sliced
05 -
4 medium-sized tomatoes, firm but ripe, sliced
06 -
½ cucumber, thinly sliced
07 -
4 anchovy fillets in oil (optional)
08 -
4 hard-boiled eggs, sliced
09 -
1 small red onion, in rings
10 -
1 cup of pitted niçoise olives
→ For the dressing
11 -
6 tablespoons extra virgin olive oil
12 -
2 tablespoons red wine vinegar
13 -
A pinch of salt, to taste
14 -
Black pepper, to taste
# Instructions:
01 -
Cook the eggs until hard-boiled, peel them, and slice them into thin rounds.
02 -
Add the olive oil, vinegar, salt, and pepper to a small jar with a lid. Shake well until it blends.
03 -
Toss all the salad ingredients together in a large bowl. Lightly coat the mix with the dressing.
04 -
Slice the rolls in half and scoop out some of the inner bread. Brush with olive oil and sprinkle a bit of salt and pepper.
05 -
Stuff the bread with the salad mixture. Wrap each sandwich in parchment paper, press down gently with a weight, and chill for at least an hour in the fridge.
# Notes:
01 -
This sandwich is great for a picnic day.
02 -
Making it the day before brings out more flavor.
03 -
For extra flavor, rub the bread with some garlic before filling.