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Tuna niçoise melt

Mary's creative twist on the classic Niçoise salad, made with tuna, eggs, olives and cheddar cheese inside soft sourdough bread.



  • 2 eggs
  • 1/2 red onion, minced
  • 1 garlic clove, minced
  • 1/2 lemon, zested and juiced
  • 1/2 cup pitted niçoise or kalamata olives
  • 2 tablespoons capers
  • 1/3 to 1/2 cup mayonnaise
  • 2 (170-180 g each) cans tuna, oil or water packed, drained
  • 2 tablespoons finely chopped parsley
  • Salt and black pepper
  • 4 thick slices sourdough bread
  • 2 to 3 tablespoons dijon mustard
  • 1 1/2 to 2 cups grated cheddar or Gruyere


  1. Place a small pot of water over high heat and bring to a boil. Add the eggs to the boiling water and cook for exactly 11 minutes. Drain the eggs then cover with cold water and set aside to cool completely.
  2. In a medium bowl, stir together the shallot, garlic, lemon zest, and lemon juice. Finely chop the olives and capers and add to the bowl along with the mayonnaise and tuna. Peel and chop the eggs and add to the bowl along with the tomatoes and parsley and stir well to combine. Season to taste with salt and pepper, holding back a little on the salt as the capers and olives are quite salty. Set aside.
  3. Heat your broiler to high and lay the sourdough bread onto a sheet pan. Toast the top of the bread under the broiler until lightly golden.
  4. Divide the Dijon over the toasted side of each piece of sourdough and top with the tuna mixture. Scatter with the grated cheese and pop under the broiler for two to four minutes or until the cheese has melted. Serve immediately. Enjoy!

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