Reviews (1)        Add Rating & Review             Martha Stewart Member     Rating: Unrated       02/08/2008   Very tasty.

Back to Salade Nicoise Sandwiches All Reviews for Salade Nicoise Sandwiches - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Salade Nicoise Sandwiches Credit: Yunhee Kim Recipe Summary Servings: 6

Ingredients Ingredient Checklist 6 ounces red potatoes, scrubbed and cut into 1/2-inch chunks 3 ounces thin green beans, trimmed 1 large egg 2 tablespoons Dijon mustard 2 tablespoons red wine vinegar 1/3 cup extra-virgin olive oil 1/2 ounce Nicoise olives (about 12 olives), pitted and coarsely chopped 1 medium shallot, cut into 1/4-inch dice (about 1/4 cup) 1 can (6 ounces) best-quality water-packed solid white tuna, drained 1 tablespoon finely chopped fresh flat-leaf parsley 1/4 teaspoon coarse salt Freshly ground pepper 6 pieces baguette (6 inches long and 2 ounces each), split lengthwise 3 small tomatoes, thinly sliced

Gallery Salade Nicoise Sandwiches Credit: Yunhee Kim

Recipe Summary Servings: 6

Salade Nicoise Sandwiches      Credit: Yunhee Kim

Salade Nicoise Sandwiches

Credit: Yunhee Kim

Salade Nicoise Sandwiches

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

Ingredients

  • 6 ounces red potatoes, scrubbed and cut into 1/2-inch chunks 3 ounces thin green beans, trimmed 1 large egg 2 tablespoons Dijon mustard 2 tablespoons red wine vinegar 1/3 cup extra-virgin olive oil 1/2 ounce Nicoise olives (about 12 olives), pitted and coarsely chopped 1 medium shallot, cut into 1/4-inch dice (about 1/4 cup) 1 can (6 ounces) best-quality water-packed solid white tuna, drained 1 tablespoon finely chopped fresh flat-leaf parsley 1/4 teaspoon coarse salt Freshly ground pepper 6 pieces baguette (6 inches long and 2 ounces each), split lengthwise 3 small tomatoes, thinly sliced

Directions

Cover potatoes with 2 inches of cold water in a medium saucepan. Bring to a boil. Reduce heat to medium-low; simmer until potatoes are tender, about 5 minutes. Drain potatoes, and let cool completely; set aside.

Prepare an ice-water bath; set aside. Fill saucepan with cold water, and bring to a boil. Add green beans; cook until bright green, about 1 minute. Using a slotted spoon, transfer green beans to ice-water bath to stop the cooking; let cool completely. Cut green beans into 1/2-inch pieces; set aside.

Refill ice-water bath; set aside. Fill a small saucepan with cold water; add egg. Bring to a boil. Remove from heat; cover, and let stand 11 to 12 minutes. Transfer egg to ice-water bath; let stand 2 minutes. Peel egg, and cut in half; discard yolk. Cut egg white into 1/2-inch pieces, and set aside.

Whisk together mustard and vinegar in a small bowl. Whisk in oil in a slow, steady stream; set vinaigrette aside. Put potatoes, green beans, egg, olives, shallot, and tuna into a large bowl. Sprinkle with parsley and salt; season with pepper. Drizzle vinaigrette over tuna mixture; gently stir to combine.

Using your hands, hollow out 1 half of each baguette piece, leaving a thin layer of bread. Arrange tomato slices over remaining half. Spoon 1/2 cup tuna salad onto hollowed-out half, and top with tomato-lined half.

Reviews (1)

 Add Rating & Review     

   Martha Stewart Member     Rating: Unrated       02/08/2008   Very tasty.

Reviews (1)

Add Rating & Review

Add Rating & Review

  Martha Stewart Member     Rating: Unrated       02/08/2008   Very tasty.  

 Martha Stewart Member

Rating: Unrated 02/08/2008

Very tasty.

Rating: Unrated

All Reviews for Salade Nicoise Sandwiches

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Salade Nicoise Sandwiches

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest