Ingredients:

  • 5 oz (140g) canned tuna in olive oil, drained
  • 2 large eggs
  • 1/2 cup (75g) cherry tomatoes, halved
  • 1/4 cup (35g) Kalamata olives, pitted and halved
  • 1/4 cup (40g) green beans, blanched and chopped
  • 1/4 cup (40g) red onion, thinly sliced
  • 2 tablespoons (30ml) capers, drained
  • 2 tablespoons (10g) fresh parsley, chopped
  • 2 tablespoons (30ml) extra virgin olive oil
  • 1 tablespoon (15ml) red wine vinegar
  • 1 teaspoon (5ml) Dijon mustard
  • 1/2 teaspoon (2.5ml) honey
  • Salt and pepper to taste
  • 1 baguette, about 12 inches (30cm) long, halved lengthwise
  • 2 tablespoons (30ml) olive oil (for brushing)

Instructions:

  1. Place eggs in a saucepan, cover with cold water, bring to a boil, then remove from heat, cover, and let sit for 8-10 minutes. Cool, peel, and quarter.
  2. Whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper in a small bowl.
  3. In a medium bowl, gently combine the tuna, cherry tomatoes, olives, green beans, red onion, capers, and parsley.
  4. Pour the vinaigrette over the salad and gently toss to coat.
  5. Brush the cut sides of the baguette with olive oil.
  6. Layer the Niçoise salad onto the bottom half of the baguette. Arrange the quartered eggs on top.
  7. Cover with the top half of the baguette, slice in half (optional), and serve immediately.