Tuna Nicoise Sandwiches

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tuna nicoise sandwich

Tuna Nicoise Sandwiches

Course: Main Courses
Total Time: 35 minutes
Servings: 4 Sandwiches
Chef John is the King of Picnics; invite him out to the beach or a short hike and bring nothing – he’s got everything from sandwiches make on his homemade breads to perfectly portioned salads. For those excursions that aren’t fork-permitted, he might even turn a salad into a sandwich.
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Tuna Nicoise Sandwiches

  • 1 medium tomato
  • 2 tsps Kosher salt
  • ¼ lb. think green beans
  • 2 eggs
  • 1 4- oz can oil-packed tuny drained and divided into 4 portions
  • 8 leaves butter lettuce
  • 1 red onion sliced
  • 4 pieces pita bread
  • ¼ cup niçoise or Kalamata olives
  • 6 anchovies
  • 2 Tbsps capers
  • 1 tsp Dijon mustard
  • 1 clove garlic peeled and minced


  • Bring a medium saucepan of water to a bowl. Add about 2 Tbsps salt, the water should be as salty as seawater. Have a medium bowl of water with ice ready.
  • Drop green beans in boiling water, return to simmer, remove after 3 minutes and drop in ice water.
  • Gently lower eggs into water, return to gentle simmer, remove after 10 minutes and place in bowl of ice water.
  • While beans and eggs are cooling, slice red onion very thin, about 1/8”, place in a bowl of cold water to remove pungency.
  • Slice tomatoes about 1/4”. Place in sieve over bowl and sprinkle with kosher salt to pull excess liquid from tomatoes. Let drain about ½ hour. Blot dry on paper towels.
  • To make the Tapenade, place olives, anchovies, capers, mustard and garlic in the bowl of food processor.  Process until mixture break down into coarse paste.
  • With processor running stream olive oil until mixture just begins to loosen to a spreadable paste.


  • Open pitas along outside edge. Spread with tapenade.
  • Starting on the bottom slice add layers of green beans, tuna, egg, tomato and a few lettuce leaves then top with remaining slice of focaccia. Wrap in parchment and tie with string.