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1
-Bring salted water to boil in saucepan, then adding green beans, boil for 2-3 minutes. Remove green beans and immediately plunge into iced water. When cool, slice lengthwise and toss with 1/2 tbsp minced shallot. Set aside.
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2
-Steam or bake potato, then allow to partially cool. While still a little warm, slice and drizzle with 2 tsp white wine and other 1/2 tbsp minced shallots. Allow to cool, then drain excess liquid if needed. Set aside.
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3
-Mix together 2.5 tbsp mayonnaise, nicoise olives, capers,anchovy fillet, and 0.25 tsp lemon juice. Set aside.
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4
-Mix together 1 tsp olive oil, 0.5 tsp lemon juice, 0.5 tsp dijon and salt and pepper. Set aside.
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5
-Heat a grill pan at medium. Brush sliced bread with olive oil, then grill until toasted.
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6
-Wipe grill pan and increase heat to medium-high.
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7
-Season tuna stak with sea salt, pepper and some olive oil. Place in grill pan and cook for 1.5-2 minutes each side. Remove tuna from heat and allow to rest for several minutes, then slice. Set aside.
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8
-To assemble sandwich: spread mayonnaise mixture on one slice of bread. Top with slices of potato, then sliced grilled tuna. To other slice of bread, add boston lettuce leaves, then green beans, sliced tomato and slices of boiled egg. Drizzle with olive oil/dijon mixture. Press both sides together, cut and serve. Makes enough for one large sandwich. Ingredients may be made the day prior and kept covered in refrigerator until ready to use.
