Provençal Tuna Niçoise Sandwiches

Name: Provençal Tuna Niçoise Sandwiches
Yield: Makes 2 large sandwiches
Cuisine: American
Ingredients: Kosher salt and freshly ground pepper; 2 slices shaved red onion; 1 cup arugula; ¼ cup black olive tapenade, homemade or store-bought; 2 jarred piquillo or roasted red peppers, cut into strips; 2 cans (5 oz each) wild albacore tuna in water, drained; 2 hard-cooked eggs, peeled and thinly sliced lengthwise; 2 tablespoons finely chopped jarred piquillo or roasted red pepper; ¼ cup mayonnaise, homemade or store-bought; 2 tablespoons chopped pitted Niçoise or Kalamata olives; 4 slices artisanal bread, such as Della Fattoria semolina bread; ¼ cup Caper Aioli; Balsamic Glaze or balsamic vinegar, for drizzling; Extra-virgin olive oil, for drizzling

Preparation info

Makes
2
large sandwiches

Difficulty
Easy

Appears in

Oakville Grocery The Cookbook

By Weldon Owen

Published 2023

About

From the Provence region of France to Northern California wine country, salade Niçoise is much-loved summer fare, a welcome meal when temperatures start to rise. Transform the flavors and ingredients of this classic salad into sandwiches and you have easy-to-transport poolside or picnic fare.

Ingredients

For the salad

2 cans (5 oz each) wild albacore tuna in water, drained
¼ cup

Europe
Americas
France
United States
Fish course
Sandwich
Pescatarian
California
Mediterranean
Summer
Provence

Method

To make the salad, flake the tuna into a bowl. Add the mayonnaise, piquillo pepper, and olives and stir to mix well.

Lay the bread slices on a cutting board. Spread one side of each slice with the aioli, dividing it evenly. Divide the tapenade evenly between 2 of the bread slices, spreading it evenly. Top each tapenade-covered bread slice with half of the tuna salad, spreading it into a