Photo of Niçoise tartines by WW

Niçoise tartines

Total Time
8 min
8 min
0 min
This is a takeoff on salad Niçoise, which contains many of the same ingredients, including tuna, hard-cooked eggs, tomatoes, and olives. The salad is enjoyed throughout France, but especially in Nice, its namesake city, which is located on the French Riviera. Our version transforms the salad into a sandwich and takes less than 10 minutes to make. Tangy, briny, satisfying, and with lots of crunch, it may be difficult in choosing which take you like best.


Oil-packed tuna fish drained

6 oz

Dijon mustard

1 Tbsp

Fresh lemon juice

1 Tbsp

White bread

4 slice(s), (1/2 inch thick), lightly toasted

Boston lettuce

4 leaf/leaves

Fresh tomato(es)

1 large, thinly sliced

Fresh radish(es)

6 medium, thinly sliced


2 large egg(s), hard-cooked, sliced


6 large, kalamata, pitted and very thinly sliced

Uncooked scallion(s)

1 medium, thinly sliced

Black pepper



  1. Drain the tuna, reserving 1 tablespoon of the oil in a small bowl. Flake the tuna in a separate small bowl.
  2. To make the dressing, whisk the mustard and lemon juice into the reserved oil.
  3. Place the slices of bread on a work surface and lightly brush with some of the lemon dressing. Top each slice of bread with a lettuce leaf and slices of tomato. Top evenly with the tuna and drizzle with half the dressing. Place the radishes and eggs on top of the tuna, then sprinkle with the olives and scallion. Drizzle the sandwiches with the remaining dressing and sprinkle with the pepper. Yields 1 sandwich per serving.