Open Faced Tuna Nicoise

Open Faced Tuna Nicoise


  • 3 large eggs
  • 2 cups green beans, trimmed
  • 2 cans (5 oz.) canned tuna in water
  • 1 Tbsp. olive oil
  • 1 Tbsp. fresh lemon juice
  • 1 Tbsp. Kalamata olives, finely chopped
  • 4 slices, 1-inch thick, whole wheat bread
  • 1 garlic clove, peeled
  • 4 romaine lettuce leaves
  • 1 large tomato, sliced
  • Black pepper


  1. Cover the eggs with water in a small saucepan and bring to a boil. Lower the heat and simmer for 10 minutes. Using a slotted spoon, transfer the eggs to a bowl of ice water and let cool. Peel and slice.
  2. Place the green beans in the hot water you cooked eggs in and let stand for about 5 minutes until crisp-tender. Drain and pat dry.
  3. To make the dressing, combine the oil, lemon juice, and olives.
  4. Drain the tuna and reserve.
  5. Toast the bread and rub with garlic.
  6. Top the toasted bread with lettuce, tomato, eggs, green beans and tuna. Drizzle the dressing over each serving and season with pepper.

Makes 4 servings.