Name: Niçoise-Style Tuna Salad Sandwich with Eggs, Olives & Dressed Greens
Cook time: 25 min
Total time: 25 min
Yield: Serves 6
Ingredients: 1 ½ (340 g) pkgs broccoli slaw; 3 heads butter (Boston) lettuce; 3 tbsp capers; 3 (170 g) cans chunk light tuna in water; 90 ml French vinaigrette; 6 hard-cooked eggs, peeled; 1 cup Kalamata olives, pitted; 1 cup sun-dried tomato pesto; 6 whole grain buns or rolls; mayonnaise

Niçoise-Style Tuna Salad Sandwich with Eggs, Olives & Dressed GreensNiçoise-Style Tuna Salad Sandwich with Eggs, Olives & Dressed Greens — a 25-minute lunch recipe with 10 ingredients, serving 6.Ingredients

1 ½ (340 g) pkgs broccoli slaw

3 heads butter (Boston) lettuce

3 tbsp capers

3 (170 g) cans chunk light tuna in water

90 ml French vinaigrette

6 hard-cooked eggs, peeled

1 cup Kalamata olives, pitted

1 cup sun-dried tomato pesto

6 whole grain buns or rolls

mayonnaise

Instructions

Wash and dry lettuce, then separate the leaves; set aside one leaf per sandwich and chop or tear remaining leaves into bite-sized pieces. Place in a large bowl.

Add broccoli slaw to the bowl with the lettuce, toss to combine the salad, and set aside.

Drain tuna, place in a medium bowl, and flake with a fork.

Roughly chop eggs and add to the bowl with the tuna.

Mince olives and capers; add to the bowl.

Add pesto and mayo to the bowl, then stir to combine the sandwich filling.

To assemble sandwiches, layer reserved lettuce leaves and filling on the bottom half of each roll; close with the top half.

To serve, divide sandwiches and salad between plates. Drizzle salad with vinaigrette and enjoy!

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