Hoagie Nicoise with Tapenade Aioli & French Potato Salad
Labor Day is nearing, bringing another summer to a close. The end of summer can be a bittersweet and busy time of the year. The weather is still gorgeous but schools are back in session. Naturally, we are all wanting to hold onto the last bits of relaxation before we free fall into the holiday season. This tasty Nicoise Sandwich is perfect for this time of the season since it is easy to create giving you more time for putting your feet up. Try this recipe with a Chardonnay as it is well rounded and compliments the creamy Aioli sauce and rich texture of the eggs.
Makes 4 Sandwiches
Hoagie Nicoise with Tapenade Aioli
- Rolls of your choice
- 2 cans of Solid White Tuna in Water
- 2 Roma Tomatoes
- 3 Hard Cooked Eggs
- Butter Lettuce and Radicchio Mix
- 1 cup Mayonnaise
- 1 Garlic Clove, minced
- ½ cup Kalamata Olives, minced
- 2 tbsp of Capers, minced
- 1 tbsp of Dijon Mustard
- Make the Tapenade Aioli in advance: Mince the garlic clove, olives, and capers by hand or in a mini food processor. Fold these minced ingredients into the mayo and mix in the mustard. Let this set in the fridge for at least 30 minutes before using.
- The eggs can also be made in advance: Hard boil the eggs by submerging them under an inch of water and cooking on medium high heat. Bring the pot to a boil. As soon as the water is boiling, remove the pot from the heat and cover. Let the eggs sit in the covered pot for ten minutes. After, remove the eggs with a slotted spoon and immediately place them into an ice bath for 5 minutes to stop the cooking. After 5 minutes, peel the egg. To store them, cover the peeled eggs in water and keep in the fridge.
- Make the filling: Drain the tuna and place into medium size mixing bowl. Break up the chunks of tuna lightly with a fork. Mix in the tapenade aioli into the tuna, saving some for dressing. Add a ¼ cup of mayonnaise if desired.
- Assemble the sandwich with sliced tomato, lettuce, hard boiled egg and of course, the tuna. Use any remaining aioli as spread on the roll.
- ½ pound of Potatoes: fingerling, red skinned, or whatever you like
- ¼ cup+ of Red Onion, minced
- ½ cups of Haricoverts (skinny french green beans)
- handful of Sundried Tomatoes, diced
- ¼ cup of White Balsamic Vinegar
- 2 tbsp of Water
- 1 tbsp of Dijon or Whole Grain Mustard
- 2 tbsp Dried Tarragon
- 1/3 cup of Olive Oil
- Juice of half a Lemon
- Cut your potatoes in halves or quarters then boil them untill they are fork tender. Next, drain the potatoes and place in a mixing bowl. While they are hot, drizzle a little of the vinegar over them.
- Blanch the green beans with liberally salted water. Once they are al dente, place them in an ice bath to immediately stop the cooking.
- Make the dressing: Mix the white vinegar, water, olive oil, mustard, lemon juice and tarragon.
- Once the vegetables are cooled, cut the green beans in half.
- Dice the sun-dried tomatoes and add everything to the bowl. Drizzle in the dressing and salt and pepper to taste.