Sandwich Niçoise

Sandwich Niçoise

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  • 2 tablespoons olive oil
  • 1 tablespoon sherry or red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped fresh tarragon
  • Salt and pepper, to taste
  • 2 (6-ounce) cans tuna, drained
  • 1 loaf olive bread
  • 3 tablespoons prepared olive tapenade
  • 2 tomatoes, sliced
  • 2 hard-boiled eggs, sliced
  • 2 cups baby mixed greens


In a small bowl, whisk together oil, vinegar, mustard, tarragon, salt and pepper. Gently toss tuna with dressing.

Cut bread in half lengthwise, removing a small amount of the soft interior crumb, if desired. Spread bottom half with tapenade. Top with tomatoes, eggs, tuna mixture and mixed greens. Close sandwich and cut into quarters.

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