::tuna:nicoise::

This next recipe looks super delicious - although I would probably tweak it a bit and add some different stuff or take some stuff out {don't like olives for example}.

I LOVE tuna fish though and this sandwich just sounds absolutely amazing. Would make a great lunch.

Bon Appetit!

Tuna Nicoise Sandwich

This sandwich, our take on the French pan bagnat, is perfect for outdoor eating. Its flavor improves when you make it ahead. 

Everyday Food, July/August 2009

Yield: Makes 4

Ingredients

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

8 inch country style round bread loaf

3 tablespoons jarred olive tapenade

1 cup fresh basil leaves

2 hard-cooked large eggs

Directions

In a medium bowl, whisk together olive oil, white-wine vinegar, and Dijon mustard; season with coarse salt and ground pepper. Transfer 2 tablespoons dressing to another bowl; toss with tuna. To remaining dressing, add cucumber and red onion; toss to combine. 

Cut an 8-inch country-style round bread loaf in half horizontally; remove most of soft interior bread. Spread 3 tablespoons jarred olive tapenade on bottom half. Top with 1 cup packed fresh basil leaves, then 2 hard-cooked large eggs sliced; season with salt and pepper. Top with tuna, then cucumber mixture, and 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. 

Sounds suuuper delicious. :) 

-S.*