Niçoise sando with smashed egg & black olive mayo from Cook This Book: Techniques That Teach and Recipes to Repeat (page 129) by Molly Baz

EYBDigital Recipe

Ingredients

basil
mayonnaise
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Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

jen_psw6bm on April 16, 2026

The best tuna sandwich I’ve had. I toasted the bread and made a fried egg instead but kept the rest the same. If youre making 4 servings I’d double the olive mayo.
Miscopia on March 06, 2025

Incredibly fast and delicious. Pulls together very quickly, and the only time consuming part is boiling the eggs. Incredible flavour for the amount of work. I subbed Kalamata olives and used well-toasted brioche instead of a hoagie (it was all I had). Even with the soft bread, it was still easy enough to assemble and eat. Will 100% make again, with the right bread next time.
NicoleBrown on August 06, 2024

Delicious. We’ve made this multiple times now. I usually sub Kalamata olives. I done it with tuna in water (what I originally had on hand) & tuna in oil. Tuna in oil works far better. I make fresh hoagie rolls for this from ATK!
SpatulaCity on March 03, 2023

Husband loved it!
SheilaS on August 07, 2021

This is a very elevated tuna sandwich that I highly recommend. I used a can of lovely tuna belly and agree with the header notes that it's worth splurging on the good stuff here as you can really appreciate both the flavor and texture. The instructions are a bit confusing where you are first instructed to smash the eggs down on to the bread and then to put the tomato slices on the bottom - would that be underneath the previously smashed eggs? Minor quibble. Delicious sandwich!