Niçoise Toast

Ingredients for Niçoise Toast

• 4 uova grandi

• Juice from 1 lemon

• 450g tomatoes, cut into bite-size pieces

• 1 medium shallot, thinly sliced

• A pinch of sugar

• Sale kosher

• 100g mayonnaise

• 1 piccolo spicchio d'aglio, finemente grattugiato

• 1 1/2 teaspoons sherry vinegar or red wine vinegar

• 1/2 teaspoons hot smoked Spanish paprika

• 60ml extra-virgin olive oil, plus more for drizzling

• 4 slices sourdough bread

• 2 (6–200g ) jars oil-packed tuna, drained

• Sale marino a scaglie

• Pepe nero macinato fresco

• 1/2 cup torn mixed tender herbs (such as dill, parsley, basil, and/or tarragon)

• 60ml oil-cured black olives, pitted, flesh torn

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.

Toss lemon juice, tomatoes, shallot, sugar, and a pinch of kosher salt in a medium bowl.

Whisk mayonnaise, garlic, vinegar, and paprika in a small bowl; season with kosher salt.

Heat 2 tablespoons 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 tablespoons oil and remaining slices of bread.

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.

Paprika mayonnaise can be made 2 days ahead. Cover and chill.

Avvertenza

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