French · Lunch
Southern French Tuna Vegetable Sandwich (Gluten-Free)
A gluten-free open sandwich built on toasted GF bread with seared fresh tuna, hard-boiled egg, and Niçoise-style vegetables. Tomato, green beans, olives, and red onion sit over the fish, dressed with olive oil, lemon, and herbs. Anchovy adds depth, capers add brine, no wheat involved.
$7
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
478Calories
41.2gProtein
24.8gFat
24.6gCarbs
5.8gSugar
4.9gFiber
952mgSodium
432mgChol
4.9gSat Fat
1080mgPotassium
115mgCalcium
3.8mgIron
4.2mcgVitamin B12
18mgVitamin C
gluten-free
protein-rich
low-carb
gluten-free
Instructions
1
Prep
Boil egg 9 minutes until firm, add green beans for final 3 minutes. Cool both 5 minutes in cold water, then peel and slice egg and slice tomato and onion.
2
Sear
Pat tuna dry, season with salt and pepper, sear in skillet over high heat 1.5 minutes per side until browned outside but pink inside. Rest 2 minutes, then flake.
3
Rest
Let tuna cool 2 minutes.
4
Plate
Toast bread 2 minutes per side until golden. Top with tomato, green beans, onion, tuna, and egg. Whisk olive oil, lemon, garlic, and anchovy into dressing, drizzle over sandwich. Scatter olives, capers, and basil on top and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.2 oz260g fresh tuna steak
- 22 large eggs
- 2 slice2 slice gluten-free crusty bread (about 2 oz/57g), halved for an open sandwich
- 22 small tomato
- 2.8 oz80g green beans, trimmed
- 2 tbsp2 tbsp black olives, pitted and halved
- 2 tsp2 tsp capers, drained
- 44 thin slices red onion
- 22 anchovy fillet
- 2 tbsp2 tbsp olive oil, plus extra for searing
- 2 tsp2 tsp lemon juice
- 11 small garlic clove
- 2 tsp2 tsp fresh basil
- salt, to taste
- black pepper, to taste
