Tuna Niçoise Tartine
Adapted from Bouchon by Thomas Keller
In Bouchon Keller provides recipes for a variety of tartines, or opened faced sandwiches. I decided to start with the Tuna Niçoise Tartine. This gives an everyday tuna sandwich an elegant twist. I’m a huge fan of a incise salad, with all the flavorful items that join the tuna to create a satisfying lunch or dinner. This tartine has a lot of components, but it’s well worth the effort of chopping and prepping for this delicious open-faced sandwich. If you don’t like a certain topping, leave it out or replace it. You can make the tartine your own.
Prep Time: 20 minutes (if aioli is made and eggs are cooked)
2 6-oz cans of tuna (good quality packed in olive oil preferred)
⅓ cup mayonnaise
2 teaspoons shallots, minced
2 teaspoons cornichons, minced
2 teaspoons capers, drained and minced
2 teaspoons chives, minced
1 teaspoon Italian parsley, minced
1 teaspoon tarragon, minced (fennel frond if you cannot find tarragon)
1 teaspoon chervil, minced (Italian basil if you cannot find chervil)
1-2 teaspoons lemon juice, freshly squeezed from half a lemon
Fine sea salt and fresh ground black pepper
Extras, Toppings, and Sides
Extra Virgin Olive Oil
Fine Sea Salt
2 tablespoons aioli
8 small Bibb or Butter lettuce leaves
2 eggs, hard cooked and sliced crosswise into 4 slices each
6 radishes, 2 sliced crosswise into 3-4 slices (4 reserved for garnish)
8 Niçoise olives, cut in half
1 tablespoon chives, minced
8 cornichons, for garnish
2 small handfuls of mâche, for garnish
Turn the broiler on if you wish for your bread to be toasted.
Prep all the ingredients, mincing herbs, pitting olives, slicing eggs and radishes. Slice the baguette diagonally into 2 long slices, cut on the bias, so the bread is 8-10 inches long.
Drain the tuna. Break it apart with a fork. Add 1/3 cup mayonnaise, 2 teaspoons minced shallots, 2 teaspoons minced cornichons, 2 teaspoons minced capers, 2 teaspoons minced chives, 1 teaspoon minced Italian parsley, 1 teaspoon minced tarragon, 1 teaspoon minced chervil (or basil), 1-2 teaspoons lemon juice to the tuna and gently mix to combine. Season with salt and freshly ground pepper to taste.
If toasting your bread, drizzle both sides of the 2 bread slices with olive oil and sprinkle with salt. Place under the broiler until just golden, then flip the slices over and brown the other side.
Top each slice of bread with aioli, about 1 tablespoon per slice. Place 3-4 small Bibb lettuce leaves on top of the aioli. Sprinkle with a tiny bit of fine sea salt and fresh ground pepper.
Heap the mixed tuna on top of each bread slice.
Lay 4 egg slices on top of each heap of tuna.
Lay 3 radish slices on top of the tuna and egg slices.
Add the halved Niçoise olives to the tuna tartines, pressing them into the tuna mixture.
Sprinkle the additional chives over the tartines.
Drizzle a bit of the extra virgin olive oil over the tartines.
Place each tartine onto a place. Place a small handful of mâche on the side of each tartine. Add 3-4 cornichons to each plate and the extra radishes. Sprinkle the mâche and radishes with fine sea salt and drizzle with extra virgin olive oil.