In continuing all things Niçois and not letting summer go just yet, I decided to make a tuna Niçoise sandwich for my honey. I actually been making this sandwich for years, but it gave me a new perspective after our trip. The thing about European cooking, from what I gathered, is that it's simple, but it's the ingredients that make the food. Fresh ingredients are key.
Tuna Niçoise is a simple tuna sandwich, but elevated with new flavors. Personally, my S.O. and I don't like olives, so subbed the tapanade with pesto and left out the hard boiled eggs. Also, I used red wine vinegar instead of white. Why? Because it's all I had and I didn't want to go out to get it.
The results are still amazing when you bite into this delicious mix of marinated tuna, crunchy cucumbers and onions with a nice lingering nutty taste of pesto. My recipe came from here with some personal modifications. Remember, cooking should be fun, so don't be scared to add or subtract any ingredients. Enjoy :-)!