Nicoise Tuna Sandwiches Recipe
Yield: 6 appetizer servings
Vinaigrette ingredients:
3 tablespoons Katz Agrodolce Sauvignon Blanc Vinegar
1 tablespoon Fallot Dijon Mustard
1 1/2 tablespoons minced shallot
1/4 teaspoon minced garlic
1/4 cup Extra Virgin Olive Oil
1 tablespoon parsley leaves, coarsely minced
1 tablespoon tarragon, coarsely minced
1/4 teaspoon Essential Pantry Fine Sea Salt, to taste
a few grinds of Essential Pantry Tellicherry black pepper
1 (7-ounce) can As Do Mar Tuna in Olive Oil, drained
1 tablespoon Recca Pantescan Salted Capers, drained, rinsed in cold water
1/4 cup Nicoise Olives, pitted and sliced
1 narrow french baguette
Green leafy lettuce leaves or a couple handfuls of spring mix
8 large tomato slices
3 hard-boiled eggs, sliced into 1/4” thick rounds
5-6 large radishes, sliced thin
Extra Virgin Olive Oil
Mama Lil’s Pickled Green Beans, cut in half (for garnish)
Directions:
1. In a medium bowl, whisk together the vinegar and mustard.
2. Add the minced shallot and garlic and let macerate for 5 minutes.
3. Slowly whisk in the oil to emulsify.
4. Stir in the herbs; season to taste with sea salt and pepper.
Set aside.
5. In a medium bowl, gently fold together the tuna, capers, and olives with the vinaigrette.
6. Slice the baguette in half lengthwise.
7. Top the bottom half with the lettuce.
8. On top of the lettuce arrange the tomato, then top with the tuna, followed with the egg slices and radishes.
9. Drizzle the inside of the top baguette with olive oil, season with sea salt and pepper, then gently press sandwich together.
10. Secure sandwich with 12 sandwich picks, equally spaced apart, and garnish with a Mama Lil’s pickled green bean as you insert each pick.
11. Slice into 12 mini sandwiches and platter.
