Food & Cooking Recipes Ingredients Seafood Recipes Tuna Nicoise Sandwich 3.4 (148) 5 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 This sandwich, our take on the French pan bagnat, is perfect for outdoor eating. Its flavor improves when you make it ahead. 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 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 Directions 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. 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. 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. Rate it Print