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Niçoise Toast

Name: Niçoise Toast
Cuisine: french
Ingredients: 4 large eggs; Juice from 1 lemon; 1 lb. tomatoes, cut into bite-size pieces; 1 medium shallot, thinly sliced; A pinch of sugar; Kosher salt; 1/2 cup mayonnaise; 1 small garlic clove, finely grated; 1 1/2 tsp. sherry vinegar or red wine vinegar; 1/2 tsp. hot smoked Spanish paprika; 4 Tbsp. extra-virgin olive oil, plus more for drizzling; 4 slices sourdough bread; 2 (6–7-oz.) jars oil-packed tuna, drained; Flaky sea salt; Freshly ground black pepper; 1/2 cup torn mixed tender herbs (such as dill, parsley, basil, and/or tarragon); 1/4 cup oil-cured black olives, pitted, flesh torn

A small grocery run gets this on the table.

Ingredients

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directions

1.
Bring a medium saucepan of water to a boil. Gently lower eggs into pot with a slotted spoon and cook 8 minutes. Transfer to a bowl of ice water and let cool. Peel eggs; set aside.
2.
Toss lemon juice, tomatoes, shallot, sugar, and a pinch of kosher salt in a medium bowl.
3.
Whisk mayonnaise, garlic, vinegar, and paprika in a small bowl; season with kosher salt.
4.
Heat 2 Tbsp. oil in a large skillet over medium until shimmering. Add 2 slices of bread and cook, adjusting heat as needed, until bottoms are deeply browned, about 3 minutes. Transfer to a platter and sprinkle fried side with kosher salt. Repeat with another 2 Tbsp. oil and remaining slices of bread.
5.
Spread mayonnaise over toasted side of bread. Top with tuna and tomato mixture; spoon some of the juices over. Tear each egg into 3 or 4 pieces and arrange on top; season with sea salt and pepper. Scatter herbs and olives over; drizzle with oil.
6.
Paprika mayonnaise can be made 2 days ahead. Cover and chill.

Recipes sourced from Epicurious.com.

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