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Epicurious

Niçoise Toast

5.0

(14)

Niçoise toast on a plate.
Photo by Chelsie Craig, Prop Styling by Emily Eisen, Food Styling by Molly Baz

Fried bread is our contribution to the classic Niçoise. And this recipe is the moment to splurge on the best-quality tuna (we love Ortiz brand) you can afford—it makes all the difference in a simple preparation like this. The meaty, sustainably caught Spanish tuna packed in buttery olive oil is worth the splurge.

Recipe information

  • Yield

    4 servings

Ingredients

4 large eggs
Juice from 1 lemon
1 lb. tomatoes, cut into bite-size pieces
1 medium shallot, thinly sliced
A pinch of sugar
Kosher salt
½ cup mayonnaise
1 small garlic clove, finely grated
1½ tsp. sherry vinegar or red wine vinegar
½ tsp. hot smoked Spanish paprika
4 Tbsp. extra-virgin olive oil, plus more for drizzling
4 slices sourdough bread
2 (6–7-oz.) jars oil-packed tuna, drained
Flaky sea salt
Freshly ground black pepper
½ cup torn mixed tender herbs (such as dill, parsley, basil, and/or tarragon)
¼ cup oil-cured black olives, pitted, flesh torn

Preparation

  1. Step 1

    Bring a medium saucepan of water to a boil. Gently lower eggs into pot with a slotted spoon and cook 8 minutes. Transfer to a bowl of ice water and let cool. Peel eggs; set aside.

    Step 2

    Toss lemon juice, tomatoes, shallot, sugar, and a pinch of kosher salt in a medium bowl.

    Step 3

    Whisk mayonnaise, garlic, vinegar, and paprika in a small bowl; season with kosher salt.

    Step 4

    Heat 2 Tbsp. oil in a large skillet over medium until shimmering. Add 2 slices of bread and cook, adjusting heat as needed, until bottoms are deeply browned, about 3 minutes. Transfer to a platter and sprinkle fried side with kosher salt. Repeat with another 2 Tbsp. oil and remaining slices of bread.

    Step 5

    Spread mayonnaise over toasted side of bread. Top with tuna and tomato mixture; spoon some of the juices over. Tear each egg into 3 or 4 pieces and arrange on top; season with sea salt and pepper. Scatter herbs and olives over; drizzle with oil.

    Do Ahead: Paprika mayonnaise can be made 2 days ahead. Cover and chill.

TagsToastSandwichFrenchEuropeanTunaFishSeafoodTomatoVegetableOliveMainDinnerLunchNut FreeDairy FreeSimmerBon Appétit

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