Nicoise French Baguette Recipe

Aug 5, 2020

“This sandwich makes us feel as if we’re in Nice, France,” suggests Sasha Muniak, founder of Mangia. We close our eyes, and we’re walking down a sidewalk there, munching on this sunny, glorious combination. It makes a wonderful lunch and is perfect for summer entertaining. To enjoy your own party, follow our suggestions at the end of the recipe for making some of the components in advance. 


1 tuna steak, 1 pound (1 ½ inch thick)

1 tablespoon extra-virgin olive oil

1 tablespoon salt

1 tablespoon freshly ground black pepper

3 large eggs

1 large potato, peeled

1 small red onion

½ cup pitted kalamata olives

1 red bell pepper

6 romaine lettuce leaves

1 can (14 ounces) artichoke hearts packed in brine

1 cup loosely packed basil leaves

For the dressing

2 anchovy fillets packed in oil

1 teaspoon minced garlic

½ cup extra-virgin olive oil

3 tablespoons red wine vinegar

1 teaspoon dried thyme

1 tablespoon freshly ground black pepper

1 teaspoon salt

2 large French baguettes

  1. Preheat the broiler
  2. Brush the tuna on both sides with the olive oil and season with the salt and pepper. Place on a baking sheet and roast as close to the heat as possible for 2 minutes. Turn the roast for another 2 minutes. The tuna will be cooked medium-rare at this point. Remove and reserve at room temperature. 
  3.  Place the eggs in cold water to cover by 1 inch. Cover the pan and bring the water to a boil over low heat. Turn off the heat and let the eggs cool to room temperature in the water. 
  4. Cook the potato in simmering salted water to cover until soft when pricked with a fork, about 15 minutes. Remove from the heat, cut in half lengthwise, and, cut side down, thinly slice. Reserve. 
  5. Prepare the remaining ingredients: Peel, trim, and thinly slice the onion; break it into rings and reserve. Coarsely chop the olives. Trim, seed, and cut the red pepper into julienne strips. Wash the lettuce, pat dry, and cut cold water; drain again and squeeze as much water as you can out of them. Wash the basil leaves and pat dry. 
  6. Peel the hard-boiled eggs and thinly sliced. Thinly slice the tuna. 
  7. Make the dressing: In a small bowl or mortar, mash the anchovies. Add the garlic and mix well. Stir the olive oil. Add the vinegar, thyme, black pepper, and salt, and whisk until creamy. 
  8. In a bowl, combine the tuna, lettuce, artichokes, onion, potato, pepper strips, olives, and basil leaves. Add the dressing and toss gently. 
  9. To make sandwiches, first make sure that the baguettes are nice and crisp. (If they are limp preheat the ocean to 350 degrees F and re-crisp the baguettes for 5 minutes before cutting them.) Cut each baguette into 3 pieces. Cut each portion horizontally through the center without cutting all the way through. Press the halves, cut side down, on the counter to open them. Place a generous amount of tuna salad in the middle of each hinged sandwich. Arrange 2 or 3 slices of hard-boiled egg on top of the salad. Partially close the sandwich and cut in half. 

Prepping in advance: You can hard-boil the eggs 1 day in advance of using. Let them cool in the water as directed in step 3; then peel them and place in an airtight container in the refrigerator overnight. 

The dressing can also be made 1 day in advance; cover the bowl tightly and refrigerate it.

The olives, peppers, artichoke hearts, and romaine can all be prepared the night before using them. Place each in a separate bowl, cover tightly, and refrigerate. 

Boil the potatoes 1 hour before using, and hold at room temperature.

The tuna can be roasted up to 1 hour in advance of using; hold at room temperature. That said, we urge you to assemble these sandwiches as close to serving time as possible. Otherwise, you will be forced to refrigerate the roasted tuna. Refrigeration will alter its texture and flavor, and not for the better.

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