Tuna Niçoise Baguette

Tuna Niçoise Baguette

This sandwich takes its cue from the classic salade Niçoise. Sharp, savoury, and unmistakably Mediterranean, and reimagines it as a crisp, flavourful baguette.

Tuna in olive oil forms the base, folded with capers, anchovy, red onion, lemon zest, and Kalamata olives, then lifted with fresh basil. Homemade aioli brings the richness, while soft-boiled egg, tomato, and rocket finish the build.

It is a sandwich meant for warm days, open windows, and generous appetites. Not a reinvention of Niçoise, just a thoughtful translation.

Watch my video to follow along step-by-step.

Ingredients:

For the tuna mixture:

• 1 tin tuna in olive oil, lightly drained (reserve a little oil)

• 1 tsp capers, rinsed

• 1–2 anchovy fillets (optional), mashed

• 1 tbsp finely chopped red onion

• Zest and juice of half a lemon

• 4–6 Kalamata olives, pitted and chopped

• A few torn leaves of fresh basil

• Freshly ground black pepper

For the aioli (immersion blender method):

• 1 egg yolk, room temperature

• 1 small garlic clove, grated

• 1 tsp Dijon mustard

• 1–2 tsp lemon juice, to taste

• ½ cup (125 ml) neutral oil (sunflower or canola)

• 1½ tbsp (25 ml) extra virgin olive oil

• Sea salt, to taste

To assemble:

• 1 small baguette, halved lengthwise

• 1 soft-boiled egg, sliced

• 1 small ripe tomato, sliced

• A handful of arugula (rocket) or Frisée lettuce

Method

1. Make the garlic aioli
   In a narrow jug, add the egg yolk, grated garlic, mustard, lemon juice, and a pinch of salt. Pour in both oils.
   Place the immersion blender at the bottom and blend without moving for 10–15 seconds until emulsified. Then lift slowly through the mixture. Adjust lemon and salt to taste.

2. Prepare the tuna mixture
   Flake the tuna into a bowl, keeping a bit of its oil for richness. Add the rinsed capers, red onion, mashed anchovy, lemon zest and juice, chopped olives, torn basil, and black pepper. Mix gently to combine.

3. Prepare the bread
   Slice the baguette lengthwise and toast lightly if desired. Spread both sides with a generous layer of garlic aioli, or a drizzle of extra virgin olive oil.

4. Assemble the sandwich
   Spoon the tuna mixture onto the bottom half. Layer with sliced tomato, soft-boiled egg slices, and a handful of rocket.

5. Finish and serve
   Top with the other half of the baguette, press gently, and slice in half. Serve immediately, or wrap and take it with you.