"Nicoise Toast is an easy snack where the toasted sourdough bread is lusciously layered with creamy mayo, can tuna, vibrant green herbs, tomato, and delectable Anise-marinated Kalamata Olives with aromatic Greek seasoning. This quick recipe uses basic pantry staple ingredients you probably already have at home. Once you try this flavorsome appetizer recipe, you will want to have it every time your hunger pangs kick in!"
Nicoise Toast with Tuna Fish & Anise-marinated Kalamata Olives
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Prep time 10mins
Cook time 3mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 pounds cut in half pieces tomatoes
- juice of one lemon
- 1 each thinly sliced medium shallot
- pinch sugar
- 1/4 teaspoons Odyssey Sea Salt Fleur De Sel
- 1/2 cup mayonnaise
- 1 each finely grated garlic clove
- 1 1/2 teaspoons sherry vinegar or red wine vinegar
- 1/2 teaspoons smoked paprika
- 4 slices sourdough bread
- 4 tablespoon extra virgin olive oil
- 2 each jars of Tonnino Tuna Fillets in water, drained
- 4 each eggs, hard boiled and sliced
- pinch sea salt
- pinch freshly ground black pepper
- 1/2 cup microgreens or fresh tarragon herb.
- 1/4 cup Anise-marinated Kalamata Olives
Method
Step 1
Hard boil the eggs: Bring a medium saucepan of water to a boil. Gently lower eggs into the pot with a slotted spoon and cook for 8 minutes. Transfer the eggs to a bowl of ice water and let cool. Peel eggs; set aside.
Step 2
Tomato Salad: In a medium bowl, toss the tomatoes with the lemon juice, shallot, sugar, and a pinch of the sea salt.
Step 3
Mayo Mixture: Whisk the mayonnaise, garlic, vinegar and paprika in a small bowl; season with sea salt.
Step 4
Toast the Bread: Heat 2 TableSpoons of EVOO in a large frying pan over medium heat 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 the fried side with sea salt. Repeat with another 2 TableSpoons of olive oil and remaining bread slices. TIP: If prefer to use a toaster, you will need less olive oil. Brush both sides of the bread with olive oil and put in the toaster. Sprinkle on the sea salt after toasted.
Step 5
Assemble: Spread the mayonnaise mixture on the toasted side of the bread. Next, scatter the tomato salad and tuna. Slice each egg with an egg cuter and arrange on top. Then add the Anise-Marinated Kalamata Olives. Garnish with some fresh micro cilantro sprigs or tarragon herb. Finish off with a drizzle of Greek Olive Oil, and Sea Salt.