Tuna Niçoise Sandwich

Pressed tuna sandwich with olives, capers, and quick-pickled red onions, layered with tomatoes and hard-boiled eggs on a gluten-free Burger Bun.


  • ¼ Red onion, thinly sliced
  • 1 Clove Garlic, sliced
  • ¼ C. Red Wine Vinegar, divided
  • 1 tsp. Salt
  • 1/3 C. Niçoise or Kalamata olives, pitted and minced
  • 1 Tbsp. Capers
  • 1 Tbsp. Fresh Parsley
  • 2 Tbsp. Olive Oil
  • 1 tsp. Dijon mustard
  • 6 oz. Tuna, packed in oil, drained and flaked
  • 1 Small Tomato, thinly sliced
  • 2 Hard-boiled eggs
  • 2 Canyon Bakehouse Burger Buns, lightly toasted


  1. In a small jam jar, combine the sliced onion and garlic with 3 Tbsp. red wine vinegar. Add the salt and fill the jar the rest of the way with water. Shake and allow the mixture to rest at room temperature for 1-2 hours or refrigerate overnight.
  2. Place the minced pitted olives in a mixing bowl with the capers and parsley; mix thoroughly and set aside.
  3. To make a vinaigrette, place the olive oil in a small mixing bowl with the remaining red wine vinegar and Dijon mustard; whisk to emulsify.
  4. Brush the surfaces of the toasted buns lightly with the vinaigrette.
  5. Spread the olive mixture on each of the sides and layer the sandwiches with quick-pickled red onions, flaked tuna, sliced tomato and hard-boiled eggs. Press the sides together and wrap sandwiches tightly with foil or plastic wrap. Allow the flavors to combine at room temperature for 1-2 hours or refrigerate overnight.