Tuna Nicoise Sandwiches with Olive Aioli Recipe

Name: Tuna Nicoise Sandwiches with Olive Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound tuna steak, about 1 inch thick; Kosher salt; 1 1/4 cups plus 1 tablespoon extra-virgin olive oil; 6 garlic cloves, thinly sliced; 1 teaspoon finely grated lemon zest; 1 tablespoon whole peppercorns; 2 bay leaves; 1 cup canola oil; 4 ounces thin green beans; 1 tablespoon lemon juice; 1/4 cup pitted kalamata olives; 1 tablespoon chopped anchovies; 2 tablespoons chopped basil; 1/3 cup mayonnaise; 4 focaccia rolls, split; 1/2 cup roasted red peppers, cut into thin strips

Servings: persons

1 pound tuna steak, about 1 inch thick
Kosher salt
1 1/4 cups plus 1 tablespoon extra-virgin olive oil
6 garlic cloves, thinly sliced
1 teaspoon finely grated lemon zest
1 tablespoon whole peppercorns
2 bay leaves
1 cup canola oil
4 ounces thin green beans
1 tablespoon lemon juice
1/4 cup pitted kalamata olives
1 tablespoon chopped anchovies
2 tablespoons chopped basil
1/3 cup mayonnaise
4 focaccia rolls, split
1/2 cup roasted red peppers, cut into thin strips

1
Season the tuna generously with salt and transfer to a large resealable plastic bag.
2
Add 1 cup of the olive oil, two-thirds of the garlic, the lemon zest, peppercorns, bay leaves and the canola oil.
3
Seal the bag, pressing out the air.
4
Refrigerate for 3 hours.
5
Pour the bag contents into a large saucepan and bring to a simmer.
6
Cook over low heat for 7 minutes, turning the tuna if it's not completely submerged.
7
Remove from the heat; let stand for 30 minutes.
8
Using a slotted spoon, transfer the tuna to a plate.
9
Pick off the peppercorns and flake the fish.
10
Discard the bay leaves and oil.
11
Meanwhile, in a small saucepan of boiling salted water, cook the green beans until crisp-tender, about 2 minutes.
12
Drain and cool under cold running water.
13
Pat the beans dry and transfer them to a small bowl; add the lemon juice and 1 tablespoon of the olive oil.
14
Season the beans with salt.
15
In a mini food processor, combine the remaining garlic with the olives, anchovies and basil and process until finely chopped.
16
Add the remaining 1/4 cup of olive oil and process to a chunky paste.
17
Add the mayonnaise and pulse to blend.
18
Spread the olive aioli on the focaccia rolls and fill the sandwiches with the roasted peppers, green beans and tuna.
19
Close the sandwiches and serve.

1883

kcal

Calories

170

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 pound tuna steak, about 1 inch thick, Kosher salt, 1 1/4 cups plus 1 tablespoon extra-virgin olive oil, 6 garlic cloves, thinly sliced, and more.

Yes, Tuna Nicoise Sandwiches with Olive Aioli falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tuna Nicoise Sandwiches with Olive Aioli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions