Tuna Nicoise open sandwich
Egg, whole, raw
1 medium, raw
¼ small, thinly sliced
Vinegar, All Types
1 tablespoons, red wine
1 tablespoons, reserved from the anchovies
½ teaspoons, heaped
Tuna in spring water, drained
Anchovies in oil, drained
2 individual, finely chopped
2 serving(s), 2 x 50g slices, toasted
4 leaf/leaves, small
Olives, in Brine
4 individual, black olives, pitted and sliced
- 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.
- 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.
- 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.