Prep 15M | Cook 12M | Enjoy in 30M
This French-inspired Niçoise sandwich combines many delicious flavours and textures, and the herbed focaccia is the perfect bread to use for it. This recipe is part of our May meal plan.
2 tbsp olive oil
1 tbsp white wine vinegar
1 tbsp fresh lemon juice
2 tsp Dijon mustard
¼ tsp freshly ground black pepper
1 can (170 g) chunk light tuna, drained and coarsely flaked
4 tbsp sliced green olives
¼ cup thinly sliced red onion
1 loaf focaccia bread, homemade (see previous recipe) or store-bought
2 cups butter lettuce leaves (or green leaf lettuce)
2 cups arugula
3 medium vine-ripened tomatoes, sliced
4 hard-cooked eggs, cooled, peeled and sliced (see note)
- In a medium bowl, whisk together olive oil, vinegar, lemon juice, mustard and pepper. Add tuna, olives and onion and gently toss to combine. Set aside.
- Cut focaccia bread in eight equal square pieces, then cut each piece in half lengthwise.
- Arrange butter lettuce and arugula on bottom half of focaccia pieces. Layer with 2-3 tomato slices.
- Top with tuna mixture, dividing equally. Layer with hard-cooked egg slices. Top with remaining focaccia halves, pressing gently but firmly to close.
- Serve and enjoy!
Note: To make hard-cooked eggs, bring water to a boil in a medium pot over medium-high heat. Carefully lower eggs into boiling water and cook for 12 minutes. Using a slotted spoon, transfer eggs to a bowl of ice water immediately and allow to cool fully before peeling.
Serves 8 (1 sandwich per serving)
Nutritional analysis per serving
18 g fat
14 g protein
45 g carbohydrate (43 g available carbohydrate)
2 g fibre
502 mg sodium