Photo Credit: Canyon Bakehouse

Tuna Niçoise Sandwich

Pressed tuna sandwich with olives, capers, and quick-pickled red onions, layered with tomatoes and hard-boiled eggs on a gluten-free Burger Bun.

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Tuna Niçoise Sandwich

Tuna Niçoise Sandwich

Pressed tuna sandwich with olives, capers, and quick-pickled red onions, layered with tomatoes and hard-boiled eggs on a gluten-free Burger Bun.
Course: Dinner
Keyword: bread, burgers, canyon bakehouse, flowers foods, gluten-free bread, nicoise, sandwich, tuna, tuna sandwich

Ingredients

  • 1/4 Red onion, thinly sliced
  • 1 clove garlic, sliced
  • 1/4 cup red wine vinegar, divided
  • 1 teaspoon salt
  • 1/3 cup Niçoise or Kalamata Olives, pitted and minced
  • 1 tablespoon capers
  • 1 tablespoon fresh parsley
  • 2 tablespoons olive oil
  • 1 teaspoon Dijon mustard
  • 6 ounces Tuna, packed in oil, drained and flaked
  • 1 Small Tomato, thinly sliced
  • 2 Hard-boiled eggs
  • 2 Canyon Bakehouse Burger Buns, lightly toasted

Instructions

  • In a small jam jar, combine the sliced onion and garlic with 3 Tbsp. red wine vinegar. Add the salt and fill the jar the rest of the way with water. Shake and allow the mixture to rest at room temperature for 1-2 hours or refrigerate overnight.
  • Place the minced pitted olives in a mixing bowl with the capers and parsley; mix thoroughly and set aside.
  • To make a vinaigrette, place the olive oil in a small mixing bowl with the remaining red wine vinegar and Dijon mustard; whisk to emulsify.
  • Brush the surfaces of the toasted buns lightly with the vinaigrette.
  • Spread the olive mixture on each of the sides and layer the sandwiches with quick-pickled red onions, flaked tuna, sliced tomato and hard-boiled eggs. Press the sides together and wrap sandwiches tightly with foil or plastic wrap. Allow the flavors to combine at room temperature for 1-2 hours or refrigerate overnight.

Notes

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