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Tuna Nicoise Sandwich


2¼ cups olive oil, divided

2 bay leaves

6 garlic cloves, divided

1 tablespoon peppercorns

1 bunch parsley, leaves only

1 lemon, zested, with juice from 1/2 reserved

1 pound albacore tuna

1/2 cup kalamata olives, rinsed

2 tablespoons basil, chopped

1 tablespoon anchovies, chopped

1/2 cup good-quality mayonnaise

1 cup haricots verts, blanched

Kosher salt and black pepper

6 fresh focaccia rolls, sliced

1 large red bell pepper, roasted, peeled and chopped

4 eggs, soft-boiled, chilled and sliced

Combine 2 cups olive oil, bay leaves, 4 garlic cloves, peppercorns, parsley and lemon peel in a large, lidded container. Add tuna and marinate for 3 hours in the refrigerator.

Transfer contents of container to a sauce pot. Bring to a boil over medium heat; reduce heat and simmer for about 7 minutes, or until tuna is just cooked through. Remove from heat and set aside for 30 minutes to cool. Remove tuna and reserve. (Note: Tuna will hold for up to a week in the refrigerator when covered in olive oil.)

In a food processor, pulse the olives, remaining 2 cloves of garlic, basil and anchovies until they form a coarse paste. Fold mixture into mayonnaise.

Toss haricots verts with reserved lemon juice, remaining ¼ cup olive oil and salt and pepper to taste.

Spread a generous amount of the tapenade aioli on sliced focaccia. Assemble sandwich, beginning with crumbled tuna, followed by chopped peppers, haricots verts and egg.

Adapted from Graham Elliot Bowles, graham elliot and grahamwich

Nutrition facts per sandwich: 1,275 calories, 108 g fat, 16 g

saturated fat, 175 mg cholesterol, 47 g carbohydrates, 33 g protein, 934 mg sodium, 3 g fiber