Martha Stewart’s variation on the French pan bagnat, this Tuna Nicoise Sandwich combined so many of my favorite ingredients and was absolutely delicious, even better when made in advance. The combination of crunch from the cucumbers, smoothness from the olive tapenade and freshness from the basil leaves left me wanting more than just my quarter of the round focaccia loaf. Such an easy and fresh sandwich, I look forward to making this recipe several times over the summer for picnics and backyard eating.
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons white-wine vinegar
- 1 tablespoon Dijon mustard
- Coarse salt and ground pepper
- 2 cans oil-packed tuna (6 ounces each), drained
- 1/4 English cucumber
- 1/2 small red onion
- 1 8-inch round loaf country-style bread (I used focaccia)
- 3 tablespoons jarred olive tapenade
- 1 cup fresh basil leaves
- 2 large eggs, hard-cooked and sliced
- In a medium bowl, whisk together oil, vinegar, and mustard; season with salt and pepper. Transfer 2 tablespoons dressing to another bowl; toss with tuna. To remaining dressing, add cucumber and onion; toss to combine.
- Cut bread in half horizontally; remove most of soft interior crumb. Spread tapenade on bottom half. Top with basil leaves, then egg slices; season with salt and pepper. Top with tuna, then cucumber mixture; close sandwich.
- Wrap sandwich tightly in plastic and place between two baking sheets. Weight with a heavy skillet. Let stand 1 hour (or refrigerate, up to overnight). To serve, cut into quarters.