Under 30 Minutes

Tuna Nicoise Sandwiches

Because tuna is the star ingredient in this sandwich, it's worth buying oil-packed tuna in a jar, which has a higher quality and finer flavor than the canned variety.

  • Prep:
  • Total Time:
  • Servings: 4
Tuna Nicoise Sandwiches

Photography: Ellie Miller

Source: Martha Stewart Living, July 2005


  • 1/2 white onion, thinly sliced
  • 1/2 red onion, thinly sliced
  • 1/4 cup plus 4 teaspoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • Coarse salt and freshly ground pepper
  • 2 jars (7 ounces each) best-quality tuna packed in olive oil
  • 1 tablespoon fresh lemon juice, plus lemon wedges, for serving
  • 4 small ciabatta rolls, split horizontally
  • 2 heads Bibb lettuce, leaves split horizonatally
  • 1 1/2 cups nicoise olives, pitted
  • 8 hard-boiled eggs, peeled and thinly sliced


  1. Put onions, 1/4 cup oil, vinegar, and 1/4 teaspoon salt in a medium bowl; season with pepper. Toss to combine. Let stand 10 minutes.

  2. Add tuna and its oil to onion mixture. Add lemon juice and 1/4 teaspoon salt; season with pepper. Gently toss to combine.

  3. Cover bottom halves of rolls with lettuce. Top with olives, eggs, and tuna mixture, dividing evenly. Drizzle each with 1 teaspoon olive oil. Cover with top halves of rolls. Serve with lemon wedges.


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