TUNA NICOISE SANDWICHES

Tuna Nicoise Sandwiches image

Provided by Gabriela Rodiles

Time 20m

Yield 2 servings

Number Of Ingredients 13

2 large eggs
1/4 small red onion, thinly sliced
2 tablespoons mayonnaise
2 teaspoons Dijon mustard
2 teaspoons champagne vinegar
1 teaspoon finely chopped fresh thyme leaves
Kosher salt and freshly ground black pepper
One 6.7-ounce jar tuna fillets packed in olive oil
1 demi baguette (about 6 ounces)
3 tablespoons olive tapenade
1 small vine-ripened tomato, thinly sliced
1/4 English cucumber, thinly sliced
1 cup mixed spring greens

Steps:

Bring a small saucepan of water to a boil over high heat. Gently lower the eggs into the boiling water with a slotted spoon. Reduce the heat to medium-high and cook for 10 minutes, until both the whites and yolks are fully set (hard-boiled). Transfer to a large bowl filled with ice water to stop the cooking. Peel the eggs, then thinly slice.
Meanwhile, place the red onion in a small bowl and cover with ice water. Soak for 5 to 15 minutes (this will remove some of the sharp, raw onion flavor). Whisk together the mayonnaise, mustard, vinegar, thyme, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl until smooth. Drain all of the oil from the tuna fillets, then break up into bite-size pieces. Fold the tuna into the dressing until evenly coated.
Cut the demi baguette in half crosswise, then halve each piece lengthwise to create 2 sandwiches. Spread the tapenade on the inside of the sandwich tops. Layer the tomato, red onion, egg and tuna on each sandwich bottom, dividing evenly. Top with the cucumber and spring greens, then close the sandwiches. Wrap each sandwich in parchment and refrigerate until ready to serve, up to 4 hours. Alternatively, cut each sandwich in half and serve immediately.