California Niçoise Sandwich

Name: California Niçoise Sandwich
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 avocado, thinly sliced; 2 Tbsps chopped fresh tarragon; 1 garlic clove, minced; 2 hard-cooked eggs, sliced into thin rounds; 118 milliliters chopped pitted kalamata olives; 2 teaspoons grated lemon peel; 1 loaf baguette-style loaf, about 20 inches long and 3 to 4 inches wide; 118 milliliters mayonnaise; 369 grams cans each) oil-packed tuna, drained; 118 milliliters thinly sliced radishes; 2 Tbsps red wine vinegar; 6 servings Salt and pepper; 1 medium tomato, thinly sliced

You can never have too many main course recipes, so give California Niçoise Sandwich a try. One portion of this dish contains roughly 21g of protein, 25g of fat, and a total of 330 calories. This recipe serves 6. Head to the store and pick up salt and pepper, mayonnaise, long and 3 to 4 inches wide, and a few other things to make it today. It is a good option if you're following a dairy free and pescatarian diet. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Slice loaf in half lengthwise. Scoop out about 3/4 of the bread from the top and bottom halves to create pockets; discard scooped-out bread.

Ingredients you will need

Bread

In a small bowl, whisk together the mayonnaise, garlic, and lemon peel.

Ingredients you will need

Lemon Peel

Mayonnaise

Garlic

Equipment you will use

Whisk

Bowl

Spread generously over inside of loaf's top half.

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Spread

In a medium bowl, stir together the tuna, tarragon, vinegar, and salt and pepper to taste. Spoon into bottom half of loaf.

Ingredients you will need

Salt And Pepper

Tarragon

Vinegar

Tuna

Equipment you will use

Bowl

Top tuna mixture with radish slices, then the tomato, eggs, and avocado slices. Spoon olives over all and top with the other loaf half. To serve, slice into 6 equal portions.

Ingredients you will need

Avocado Slices

Olives

Radish

Tomato

Egg

Tuna

Wine pairing: A fresh, lively dry ros--preferably a Grenache--is great with this sandwich; licorice in the wine can echo the tarragon in the sandwich.

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Wine