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Tuna Niçoise Tartine

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Tuna Niçoise Tartine
Votes: 7
Rating: 2.14
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Rate this recipe!
Servings
6-8
Ingredients
  • 6 mini cipollini onions thinly sliced and pickled
  • 15 ounces canned tuna
  • 3 tablespoons extra virgin olive oil plus extra for drizzling
  • salt and pepper to taste
  • 8 quail eggs
  • Sourdough loaf cut in half lengthwise and toasted
  • 1 pound fresh green beans blanched and halved lengthwise
  • 1/2 cup pitted black olives halved
  • 1 cup baby arugula
Servings
6-8
Ingredients
  • 6 mini cipollini onions thinly sliced and pickled
  • 15 ounces canned tuna
  • 3 tablespoons extra virgin olive oil plus extra for drizzling
  • salt and pepper to taste
  • 8 quail eggs
  • Sourdough loaf cut in half lengthwise and toasted
  • 1 pound fresh green beans blanched and halved lengthwise
  • 1/2 cup pitted black olives halved
  • 1 cup baby arugula
Votes: 7
Rating: 2.14
You:
Rate this recipe!
Instructions
  1. Day before serving, pickle thinly sliced cipollini onions with Quick Pickling Liquid. Refrigerate overnight.
  2. Blend tuna and olive oil in food processor until smooth paste forms. Season with salt and pepper; set aside.
  3. In large saucepan over high heat, bring salted water to boil. Gently lower quail eggs into boiling water; simmer for 4 minutes. Immediately transfer eggs with slotted spoon to bowl of ice water; stir until cool enough to handle, about 1 minute. Drain, pat dry and peel eggs. Cut eggs in half and set aside.
  4. Spread toasted sourdough halves with tuna mix and top with egg halves, pickled onions, green beans, black olives and arugula. Season with salt and pepper; drizzle with olive oil.
Recipe Notes
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