Photo of Tuna Nicoise open sandwich by WW

Tuna Nicoise open sandwich

Total Time
20 min
10 min
10 min


Egg, whole, raw

1 medium, raw

Red onion

¼ small, thinly sliced

Vinegar, All Types

1 tablespoon(s), red wine

Olive Oil

1 tablespoon(s), reserved from the anchovies

Dijon Mustard

½ teaspoon(s), heaped

Tuna in spring water, drained

160 g

Anchovies in oil, drained

2 individual, finely chopped

Sourdough Bread

2 serving(s), 2 x 50g slices, toasted


4 leaf/leaves, small

Olives, in Brine

4 individual, black olives, pitted and sliced


  1. Bring a small pan of water to the boil, then reduce to a simmer. Carefully lower 1 egg into the water and cook uncovered for 8 minutes. Transfer the egg to a bowl of iced water and leave for 2 minutes to cool, then peel, cut in half and set aside.
  2. While the egg is boiling, thinly slice 1⁄4 red onion, combine with 1 tablespoon red wine vinegar and a pinch of salt in a small bowl, then set aside for 10 minutes. Drain and finely chop 2 anchovy fillets, reserving 1 tablespoon of the anchovy oil. Combine the reserved oil with 1⁄2 teaspoon Dijon mustard, and a 160g tin drained tuna in spring water.
  3. Lightly toast 2 x 50g slices sourdough bread, then top with some salad leaves, the tuna mixture, the egg and 4 sliced pitted black olives. Serve seasoned with freshly ground black pepper.