Turn a few high-quality ingredients into an upscale Nicoise Salad Tuna Melt!
I am completely in love with my newest creation – this Nicoise Salad Tuna Melt is filled with incredible flavor yet so simple you’ll be making it all. the. time!
I wanted my recipe to showcase the tuna, adding flavors that would compliment but still let this premium tuna be the star. I’ve been wanting to make a tuna melt recipe since forever but that simple sandwich didn’t seem like it would do it justice. I’ve also wanted to post my Nicoise Salad recipe for some time, too…and that’s when it dawned on me to combine the two! And suddenly the Nicoise Salad Tuna Melt was born.
I took many of the components in a typical Nicoise Salad – olives, tomatoes, eggs and tuna – and simply gave it my own twist. I tried to think of how I could incorporate green beans and potatoes into the tuna melt, two more common Nicoise Salad ingredients, but I ultimately decided that I’d stray far enough by adding goat cheese yet true enough to the salad by topping it all with a sunny-side up egg. I served it at a luncheon where everyone raved and several people requested the recipe. I explained that they really didn’t need one; just pick up some tuna, goat cheese, olive tapenade and add some sliced ripe red tomatoes and an egg. So simple!
I used a small loaf of french bread, about halfway between a baguette and a full loaf. This allowed the egg to cover the entire open-faced sandwich. Try draping your egg diagonally for presentation; it looks so pretty when you can see the ingredients underneath.
Nicoise Salad Tuna Melt
You can also toast the bread and assemble then heat in the oven before topping with eggs.
- 4 tablespoons unsalted butter (softened)
- 8 slices bread
- 1 5 ounce log goat cheese (softened)
- 16 small tomato slices
- 2 cans Genova Premium Tuna
- 1 jar black olive tapenade
- 8 eggs (cooked sunny-side up)
- Preheat a large skillet (a large rectangular one over two burners works best, otherwise cook in batches or use more than one skillet). Butter one side of bread and place in pan; cook until browned.
- Remove bread, butter the other side and place toasted side up on cutting board. Spread toasted side with goat cheese, then top with tomato slices, tuna and tapenade. Place back in skillet until bottoms are nicely browned and slightly crispy. Top each sandwich with a cooked egg. Serve immediately.
- Tip: Make sure all ingredients are at room temperature before assembling.