Tuna Niçoise Sandwich
Featured Product
Burger Buns Pressed tuna sandwich with olives, capers, and quick-pickled red onions, layered with tomatoes and hard-boiled eggs on a gluten-free Burger Bun.
Ingredients
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¼ Red onion, thinly sliced
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1 Clove Garlic, sliced
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¼ C. Red Wine Vinegar, divided
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1 tsp. Salt
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1/3 C. Niçoise or Kalamata olives, pitted and minced
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1 Tbsp. Capers
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1 Tbsp. Fresh Parsley
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2 Tbsp. Olive Oil
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1 tsp. Dijon mustard
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6 oz. Tuna, packed in oil, drained and flaked
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1 Small Tomato, thinly sliced
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2 Hard-boiled eggs
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2 Canyon Bakehouse Burger Buns, lightly toasted
Directions
- 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.
- Place the minced pitted olives in a mixing bowl with the capers and parsley; mix thoroughly and set aside.
- 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.
- Brush the surfaces of the toasted buns lightly with the vinaigrette.
- 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.