Niçoise Toasts Recipes
NIçOISE TOASTS
Provided by Bon Appétit Test Kitchen
Categories Sandwich Egg Olive Tomato Picnic Quick & Easy Low Cal Dinner Lunch Tuna Capers Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Combine eggs, cottage cheese, 1 tablespoon oil, 2 tablespoons chopped parsley, 1 tablespoon lemon juice, capers, and scallion in a medium bowl. Using a potato masher or large fork, mash until a coarse paste forms. Season with salt and pepper.
- Toss 2 tablespoons oil, 1 cup parsley leaves, 1 tablespoons lemon juice, tomatoes, and olives in a medium bowl. Season with salt, pepper, and more lemon juice, if desired. Gently fold in tuna (don't overmix; keep it chunky).
- Toast bread; rub 1 side with cut end of garlic. Spread egg salad on top of each slice, dividing equally. Top with tuna mixture.
NIçOISE TOAST
Fried bread is our contribution to the classic Niçoise. And this recipe is the moment to splurge on the best-quality tuna (we love Ortiz brand) you can afford-it makes all the difference in a simple preparation like this. The meaty, sustainably caught Spanish tuna packed in buttery olive oil is worth the splurge.
Provided by Molly Baz
Categories Bon Appétit Bread Sandwich Tuna Tomato Egg Olive Lunch
Yield 4 servings
Number Of Ingredients 17
Steps:
- Bring a medium saucepan of water to a boil. Gently lower eggs into pot with a slotted spoon and cook 8 minutes. Transfer to a bowl of ice water and let cool. Peel eggs; set aside.
- Toss lemon juice, tomatoes, shallot, sugar, and a pinch of kosher salt in a medium bowl.
- Whisk mayonnaise, garlic, vinegar, and paprika in a small bowl; season with kosher salt.
- Heat 2 Tbsp. oil in a large skillet over medium until shimmering. Add 2 slices of bread and cook, adjusting heat as needed, until bottoms are deeply browned, about 3 minutes. Transfer to a platter and sprinkle fried side with kosher salt. Repeat with another 2 Tbsp. oil and remaining slices of bread.
- Spread mayonnaise over toasted side of bread. Top with tuna and tomato mixture; spoon some of the juices over. Tear each egg into 3 or 4 pieces and arrange on top; season with sea salt and pepper. Scatter herbs and olives over; drizzle with oil.
- Do Ahead
- Paprika mayonnaise can be made 2 days ahead. Cover and chill.
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