Niçoise Toast
A sophisticated open-faced sandwich that combines classic Niçoise salad elements - tuna, eggs, olives, and fresh herbs - served on crispy sourdough bread with a zesty paprika mayo.
Ingredients
- •4 whole large eggs
- •1 lemon lemon juice
- •1 lb tomatoes
- •1 medium shallot
- •⅛ tsp sugar
- •1 to taste Kosher salt
- •½ cup mayonnaise
- •1 clove garlic
- •1½ tsp sherry vinegar
- •½ tsp smoked paprika
- •4 Tbsp olive oil
- •4 slices sourdough bread
- •2 jars oil-packed tuna
- •1 to taste sea salt
- •1 to taste black pepper
- •½ cup mixed herbs
- •¼ cup black olives
- •pitted
- •flesh torn
Cooking Instructions
- 1.
Bring a medium saucepan of water to a boil. Gently lower eggs into pot with a slotted spoon and cook 8 minutes. Transfer to a bowl of ice water and let cool. Peel eggs; set aside.
15 min
- 2.
Toss lemon juice, tomatoes, shallot, sugar, and a pinch of kosher salt in a medium bowl.
5 min
- 3.
Whisk mayonnaise, garlic, vinegar, and paprika in a small bowl; season with kosher salt.
5 min
- 4.
Heat 2 Tbsp. oil in a large skillet over medium until shimmering. Add 2 slices of bread and cook, adjusting heat as needed, until bottoms are deeply browned, about 3 minutes. Transfer to a platter and sprinkle fried side with kosher salt. Repeat with another 2 Tbsp. oil and remaining slices of bread.
10 min
- 5.
Spread mayonnaise over toasted side of bread. Top with tuna and tomato mixture; spoon some of the juices over. Tear each egg into 3 or 4 pieces and arrange on top; season with sea salt and pepper. Scatter herbs and olives over; drizzle with oil.
10 min
- 6.
Paprika mayonnaise can be made 2 days ahead. Cover and chill.
