Niçoise Toast
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Loading...These are definitely fork and knife toasts! So colorful and full of fresh flavors. The oil-packed tuna is rich and moist; the eggs add a rich and creamy texture; the tomatoes add a juicy pop; their lemony dressing brightens up the toasts and the shallots give it just enough bite.
Ingredients
- 2 Large Eggs
- Juice from 1/2 Lemon
- 5-8 Grape Tomatoes, cut in half lengthwise
- 1 small Shallot, thinly sliced
- A pinch of sugar
- Kosher salt
- 1/4 cup mayonnaise
- 1 small Garlic Clove, finely grated
- 1 tsp. sherry vinegar or red wine vinegar
- 1/4 tsp. Smoked Paprika
- 2 tbsp. Extra-Virgin Olive Oil
- 2 Slices Sourdough bread, sliced thick
- 1 5-oz. can Oil-Packed Tuna, drained
- Flaky sea salt
- Freshly ground black pepper
- 1/4 cup torn mixed tender herbs (such as dill, parsley, basil, and/or tarragon)
- 2 tbsp. Oil-Cured Black Olives, pitted, flesh torn
Instructions
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 small 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, lightly toast one side then flip and toast the other side until bottoms are deeply browned, about 3 minutes. Transfer to a platter.
Spread mayonnaise mixture over the more toasted side of bread.
Top with tuna, then tomato mixture; spoon some of the dressing over the toast.
Tear each egg into 3 or 4 pieces and arrange on top.
Season with flaky sea salt and pepper. Scatter herbs and olives over.