Salade Niçoise Sandwich

Serves 4
20
minutes
20
minutes

Ingredients

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

Directions

  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.

Nutritional Information

Calories
460
Calories From Fat
39
%
Fat
19
g
Sat Fat
3
g
Cholesterol
45
mg
Sodium
1,150
mg
Carbohydrate
49
g
Fiber
7
g
Sugar
3
g
Protein
30
g