Salade Niçoise Sandwich

Photo by Quentin Bacon
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 460 calories
    • Calories 39 calories from fat
    • Fat 19 g
    • Sat Fat 3 g
    • Cholesterol 45 mg
    • Sodium 1,150 mg
    • Protein 30 g
    • Carbohydrate 49 g
    • Sugar 3 g
    • Fiber 7 g


  1. Check 1pound green beans, trimmed
  2. Check 2 to 3 anchovy fillets
  3. Check 1teaspoon red wine vinegar
  4. Check 2tablespoons plus 2 teaspoons extra-virgin olive oil
  5. Check 2 6-ounce cans tuna, drained
  6. Check 1cup grape or cherry tomatoes, halved
  7. Check 1/2cup olives, preferably kalamata, pitted
  8. Check 1/4 red onion, thinly sliced into half-moons
  9. Check 1/4teaspoon black pepper
  10. Check 1 baguette


  1. Bring a large pot of salted water to a boil. Add the green beans and cook until bright green and tender, 3 to 5 minutes. Drain and transfer to a bowl of ice water. Drain again and return to bowl.
  2. Place the anchovies in a bowl and smash with a fork. Add the vinegar and 2 tablespoons of the oil. Drizzle over the beans and toss; set aside.
  3. In another bowl, combine the tuna, tomatoes, olives, onion, pepper, and remaining oil.
  4. Halve the baguette lengthwise, then cut it crosswise into 4 portions. Toast if desired.
  5. Spoon the tuna mixture onto the bottom of each baguette portion. Sandwich with the top half and press gently but firmly. Serve with the beans.