- Total Time
This is a takeoff on salad Niçoise, which contains many of the same ingredients, including tuna, hard-cooked eggs, tomatoes, and olives.
oil-packed tuna fish drained6 oz
Dijon mustard1 Tbsp
fresh lemon juice1 Tbsp
white bread4 slice(s), (1/2 inch thick), lightly toasted
boston lettuce4 leaf/leaves
fresh tomato(es)1 large, thinly sliced
fresh radish(es)6 medium, thinly sliced
egg(s)2 large, hard-cooked, sliced
olive(s)6 large, kalamata, pitted and very thinly sliced
uncooked scallion(s)1 medium, thinly sliced
black pepper⅛ tsp
- Drain the tuna, reserving 1 tablespoon of the oil in a small bowl. Flake the tuna in a separate small bowl.
- To make the dressing, whisk the mustard and lemon juice into the reserved oil.
- 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.