Name: Tartine de Thon à la Niçoise Tuna Niçoise Tartine
Ingredients: ¼ cup aioli; Extra virgin olive oil, as needed; 4 small bunches mâche or watercress, or pommes frites (optional); ¼ cup minced chives; 16 niçoise olives, pitted and halved; 1 Tbsp. fresh lemon juice; Freshly ground black pepper, to taste; 2 tsp. minced chervil; 1 pain de campagne (about 2 1x1 inch); 1½ pounds good quality canned tuna, packed in olive oil; 12 to 16 small young Bibb lettuce leaves; 2 tsp. minced tarragon; Kosher salt, to taste; 4 hard cooked large eggs; 12 large radish slices; 2 tsp. minced Italian parsley; 1 Tbsp. plus 1 tsp. minced drained non pareil capers (preferably Spanish); 1 Tbsp. minced chives; 1 Tbsp. plus 1 tsp. minced cornichons; 12 cornichons; Kosher salt and freshly ground black pepper, to taste; 1 Tbsp. plus 1 tsp. minced shallots; ¾ cup mayonnaise

Preparation info

Difficulty
Easy

Appears in

Sandwiches of the World

By Battman

Published 2007

About

Ingredients

1½ pounds good quality canned tuna, packed in olive oil
1 Tbsp. plus 1 tsp.

Method

Just as it’s important to use perfectly cooked lamb or pork when making tartines featuring those ingredients, a good-quality canned tuna will make the difference between a good tuna salad and an excellent one. The salt content can vary from brand to brand so taste as you season.

Put the tuna in a strainer set over a bowl to allow excess oil to drain off but do not squeeze dry. Tr