This lovely, yet simple Tuna Niçoise recipe is perfect for a quick sandwich lunch. You can spread the mixture on any bread you like – whether it’s an Italian sandwich roll, a baguette or your favourite sourdough bread. Made with tuna, green beans, capers and tomatoes, this Tuna Niçoise recipe is a nutritious lunch option for kids and adults alike.
4 Grande Italian Sandwich Rolls
60g green beans, trimmed, cut into 1cm lengths
425g can of tuna in brine or spring water, drained and flaked
1 small red onion, finely chopped
2 tablespoons finely chopped fresh parsley leaves
2 tablespoons baby capers
¼ cup chopped semi dried tomatoes
½ teaspoon chilli powder (or to taste)
½ cup whole egg mayonnaise
1. Cook beans in boiling water for 2 minutes. Drain and rinse under cold water.
2. Place beans and all remaining ingredients in a bowl and stir to combine.
Split Grande rolls and spread with whole egg mayonnaise. Top with Tuna Niçoise mixture, oak lettuce, vine ripened tomatoes and slices of boiled free-range eggs.
Spread Tuna Niçoise mixture between slices of our Quinoa & Soya Bread. Lightly butter the outside of the bread (or spray with a little olive oil spray). Cook in a sandwich toaster until golden. Remove top slice of bread and add some rocket tossed with lemon juice and olive oil. Replace bread slice. Cut in half and serve.
Planning a drinks party? Slice up a Brasserie Bread Baguette, and grill it if you like. Spread with the Tuna Niçoise and top with a small dollop of whole egg mayonnaise. For a touch of glamour, garnish with half a boiled quail’s egg and a fresh herb sprig.
“My Tuna Niçoise sandwich filling is one of those chameleon type dishes…it can transform into a picnic or an office lunch, a toasty in front of the telly or a glam party nibble.”
– Chef BB