Fresh Tuna Nicoise Sandwiches
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- ½tablespoon fresh lemon juice
- 1teaspoon anchovy paste
- ½tablespoon extra-virgin olive oil
- ½pound fresh tuna steak 1½ inches thick
- 212-inch French breads, 2 to 3 inches wide
- 1large clove garlic, peeled and halved
- 4tablespoons good-quality mayonnaise
- 1tablespoon black-olive paste
- 2ripe tomatoes
- 2heads Bibb lettuce, well-rinsed and dried
Nutritional analysis per serving (4 servings)
613 calories; 17 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 8 grams polyunsaturated fat; 83 grams carbohydrates; 5 grams dietary fiber; 9 grams sugars; 32 grams protein; 1085 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Beat the lemon juice, anchovy paste and olive oil together and brush this mixture on both sides of the tuna. Preheat a grill or broiler to very hot. Grill or broil the seasoned tuna briefly, two minutes or so on each side, enough to sear the outside but keep the center very rare.
- Step 2
Slice the breads in half horizontally as if making hero sandwiches. Lightly toast the cut sides under the broiler or on the grill, then rub them with the cut sides of the garlic.
- Step 3
Mix the mayonnaise with the olive paste and spread on the bread. Slice the tuna one-half inch thick and arrange the slices on two of the bread halves. Top with tomato slices. Remove cores from lettuce heads and arrange leaves over the tomatoes, then cover with the remaining bread. Cut each sandwich in half and serve.
Private Notes
Comments
In Step 3, the instructions say to mix mayo and olive paste. Since there’s no olive paste in the ingredient list, I think that should be anchovy paste.
On the NYT food page, do a search for black olive paste, and you will find the recipe. Should have been linked!
You don't even need to make a sandwich for this recipe. I prepare it as above, and add it to a salad adding red potato, and whole nicoise olives. Use a French dressing instead of the mayo, adding the lemon juice and anchovy paste. Excellent.
Advertisement