Photo: Jennifer Causey
Active Time
19 Mins
Total Time
2 Hours 19 Mins
Yield
Serves 4 (serving size: 1/4 sandwich)

Quality ingredients make all the difference here. Use premium canned or jarred white tuna, the best fruity olive oil you have, and garden-fresh veggies. We chop up the olives and capers and mix them into the tuna for a briny flavor hit that won’t slip out of your sandwich as you eat. Niçoise are small French black olives; kalamata olives will work just fine in their place.

How to Make It

Step 1

Halve loaf horizontally. Scoop out halves to make 1-inch bread shells. Toast shells until golden.

Step 2

Combine olives, onion, capers, 2 tablespoons oil, 1 tablespoon juice, and tuna; place mixture in bottom shell. Drizzle top shell with remaining oil and juice. Top tuna mixture with lettuce, tomato, egg slices, and top shell. Wrap in plastic wrap; refrigerate 2 hours or up to overnight. Cut into quarters.