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Tuna Niçoise Sandwich with Olive Aioli

tuna niçoise sandwich with olive aioli Entree French
Tuna Niçoise Sandwich with Olive Aioli
  • Prep 30 min
  • Total 45 min
  • Ingredients 17
  • Servings 3

Morena Cuadra A tuna sandwich always brings back memories of days spent on the beach or in the countryside, full of fun and relaxation. Sweet and juicy grapes also come to mind, the perfect dessert after a simple but flavorful meal. Of course, there are many tuna sandwich versions, with a wide array of possibilities, from the most plain and simple – just bread with tuna and mayonnaise – to the more sophisticated and gourmet, made with fresh tuna fillets and even caviar. The recipe I made for you today is very visually appealing and filled with delicious flavors that may vary according to your preferences. Aioli, which is basically garlic mayonnaise, is even tastier when you add green olives, but you can also use black olives, a few basil leaves and some capers. I guarantee it will be a great flavor contribution to any sandwich. Before you get started, I have a trick to share: If you cook raw garlic in a little water or roast it in a few drops of olive oil, its flavor will be gentler and you won't find it to be as strong. In any case, go with the approach of your choice, and add more or less garlic to the sauce, according to your preference. How about you? How do you like your tuna sandwich? MORE + LESS -

Ingredients

Aioli:

1/2
cup water
1
garlic clove, peeled
Salt
1
egg yolk
1
teaspoon mustard
1
teaspoon lemon juice (or to taste)
1/2
cup vegetable oil
2
tablespoons chopped green olives

Sandwich:

3
ciabatta or round rolls, cut in half
6
tablespoons aioli
3
lettuce leaves
2
(5 oz) cans tuna in oil, drained
1/3
cup roasted peppers, cut into thin strips
1
sliced tomato
1/2
small onion, thinly sliced
Sunflower sprouts to taste
Shoestring potatoes to taste

Directions

Hide Images
  • 1
    Aioli: In a small skillet of boiling water, cook the whole garlic for 1 minute. Use a fork or a mortar to crush it with a little salt.
  • 2
    Place the egg yolk, mustard, lemon juice, garlic and 1/4 teaspoon of salt in the blender. Blend at low speed and when the ingredients are well combined, start adding the oil in a thin stream, until it has a thick texture.
  • 3
    Incorporate the chopped olives and process a few more seconds. Taste and add more salt or lemon juice, if you wish.
  • 4
    Assembling the sandwich: Cut the bread in half. Spread 1 tablespoon of aioli on each half and place a lettuce leaf on three bread halves.
  • 5
    Open the tuna cans and drain the oil. Place the tuna in a medium bowl and use a fork to shred it and make small chunks.
  • 6
    Add a layer of tuna, then place a few roasted pepper strips, and tomato and onion slices. Lastly, add some sunflower sprouts and shoestring potatoes.
  • 7
    Cover with the top of the bread and wrap it in parchment paper to take on your picnic. Or eat them on the spot, freshly made.

Expert Tips

  • If you wish, you may use tuna in water. This will mean fewer calories in the sandwich.
  • You can leave out the shoestring potatoes, but I guarantee they will give the sandwich a spectacular texture.
  • Leave out the peppers or onion if you don't really like it.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Morena Cuadra A tuna sandwich always brings back memories of days spent on the beach or in the countryside, full of fun and relaxation. Sweet and juicy grapes also come to mind, the perfect dessert after a simple but flavorful meal. Of course, there are many tuna sandwich versions, with a wide array of possibilities, from the most plain and simple – just bread with tuna and mayonnaise – to the more sophisticated and gourmet, made with fresh tuna fillets and even caviar. The recipe I made for you today is very visually appealing and filled with delicious flavors that may vary according to your preferences. Aioli, which is basically garlic mayonnaise, is even tastier when you add green olives, but you can also use black olives, a few basil leaves and some capers. I guarantee it will be a great flavor contribution to any sandwich. Before you get started, I have a trick to share: If you cook raw garlic in a little water or roast it in a few drops of olive oil, its flavor will be gentler and you won't find it to be as strong. In any case, go with the approach of your choice, and add more or less garlic to the sauce, according to your preference. How about you? How do you like your tuna sandwich?

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