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.


  • 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

  • ¼ English cucumber, thinly sliced

  • ½ small red onion, halved and thinly sliced

  • One 8-inch round loaf country-style bread

  • 3 tablespoons jarred olive tapenade

  • 1 cup fresh basil leaves

  • 2 large eggs, hard-cooked and sliced


  1. 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.

  2. 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.

  3. 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.

    tuna sandwich
Related Articles