Prep 15 mins
Cook 5 mins
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).
- 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
- .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.
A lovely satisfying lunch when you feel to inclination to whip up something a little different. I halved the recipe as there was just myself & DH and there was still some left over. I sub'd fresh dill for dried dill but otherwise followed the recipe. Made for Aussie / Kiwi Swap Feb 2014.
Yum! It was a nice change from salad without being tons of work so it was a hit here on a hot day. The flavors of nicoise did come thru & the ingredients paired well with the pita. I'll be making this again! Thank you for sharing the recipe!
I love this recipe. so refreshing to make as well, when it gets to hot outside to cook, like it did today. I used cherry tomatoes for this sandwhich, and I love the addition of haricot vertes to the recipe.