Niçoise Toast

bon appétit bread sandwich tuna tomato egg olive lunch

Molly Baz

4 servings

Source

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

1/2 cup mayonnaise

1 small garlic clove, finely grated

1 1/2 tsp. sherry vinegar or red wine vinegar

1/2 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

1/2 cup torn mixed tender herbs (such as dill, parsley, basil, and/or tarragon)

1/4 cup oil-cured black olives, pitted, flesh torn

Method

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.

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

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

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.

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.

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