Niçoise Toasts Recipes

NIçOISE TOASTS

Niçoise Toasts image

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

Ingredients

4 large hard-boiled eggs, peeled, coarsely chopped
3/4 cup low-fat cottage cheese
3 tablespoons olive oil, divided
2 tablespoons chopped flat-leaf parsley plus 1 cup leaves
2 tablespoons (or more) fresh lemon juice, divided
1 tablespoon coarsely chopped capers
1 scallion, thinly sliced
Kosher salt, freshly ground pepper
1 cup halved cherry tomatoes
1/4 cup quartered pitted mixed olives
4 ounces tuna packed in olive oil (preferably pole-caught), drained, broken into pieces
4 1/2-inch-thick slices rustic bread
1 garlic clove, halved

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.

TUNA SANDWICHES, NICOISE STYLE

Tuna Sandwiches, Nicoise Style image

This is a French-inspired tuna salad sandwich, which is an adapted recipe from Sara Moulton. Cook time does not include hard boiling the eggs (you could do that ahead of time).

Provided by LifeIsGood

Categories Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 large eggs, hard boiled, cooled and peeled and chopped
1/4 lb green beans, trimmed
1 cup cherry tomatoes, quartered
1/4 cup fresh dill leaves, chopped
6 large lettuce leaves, chopped (I use romaine or boston)
1/2 cup mayonnaise (I like Hellmans)
1/3 cup kalamata olive, drained and pitted
1 tablespoon fresh lemon juice
12 ounces solid tuna in water
kosher salt & freshly ground black pepper
8 slices of good bakery bread

Steps:

.Bring a pot of salted water to a boil and add the green beans. When the water comes back to a boil, take the green beans out and add to a bowl of ice water. Once they are cooled, drain them, pat dry and chop.
Combine the mayo, olives and lemon juice in a food processor and process until just about smooth. Transfer this mixture to a bowl.
Drain the tuna and stir it into the mayo mixture. Add the eggs, tomatoes, green beans, dill, and the salt and pepper (to taste) and mix together.
Toast the bread slices. Divide the tuna onto 4 slices of the bread, top with lettuce and remaining bread slices.

NIçOISE TOAST

Niçoise Toast image

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

Ingredients

4 large eggs
Juice from 1 lemon
1 lb. tomatoes, cut into bite-size pieces
1 medium shallot, thinly sliced
A pinch of sugar
Kosher salt
1/2 cup mayonnaise
1 small garlic clove, finely grated
1 1/2 tsp. sherry vinegar or red wine vinegar
1/2 tsp. hot smoked Spanish paprika
4 Tbsp. extra-virgin olive oil, plus more for drizzling
4 slices sourdough bread
2 (6-7-oz.) jars oil-packed tuna, drained
Flaky sea salt
Freshly ground black pepper
1/2 cup torn mixed tender herbs (such as dill, parsley, basil, and/or tarragon)
1/4 cup oil-cured black olives, pitted, flesh torn

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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