For ➋
140 g canned tuna, drained*
2½ tbs mayonnaise
2 ts chopped, fresh parsley
¼ ts ground black pepper
2 slices pain de campagne or sourdough bread
1 tbs lemon aïoli
1 handful loosely packed butterhead lettuce leaves
2-3 tbs niçoise olives
2 hard boiled eggs, sliced crosswise
½ ts chopped, fresh chives
Toss together the tuna, mayonnaise, parsley and black pepper. Set aside.
Drizzle half the lemon aïoli on each slice of bread. Layer the aïoli-seasoned surfaces of each slice of bread with half of the butterhead lettuce, prepared tuna salad, niçoise olives and hard boiled eggs.
Sprinkle the tartines with chopped chives and serve.
Drizzle half the lemon aïoli on each slice of bread. Layer the aïoli-seasoned surfaces of each slice of bread with half of the butterhead lettuce, prepared tuna salad, niçoise olives and hard boiled eggs.
Sprinkle the tartines with chopped chives and serve.
*Try with freshly grilled, marinated tuna.
This is a quick take on the traditional salade niçoise with fresh tuna. Read recipes for salade niçoise & old-fashioned salade niçoise.
