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Tuna Niçoise Sandwich

Grahamwich in Chicago (615 N. State St.;

Tuesday, June 01, 2010
Makes 2 Sandwiches.


  • 10 oz. oil-packed tuna
  • 1 small garlic clove, minced
  • 1 teaspoon finely chopped parsley
  • Zest from 1 lemon
  • 2 tablespoons olive tapenade
  • 2 tablespoons mayonnaise
  • 2 five-inch squares of focaccia, split horizontally
  • 4 tablespoons roughly chopped roasted red pepper
  • 10 haricots verts, trimmed and blanched
  • 2 medium-boiled eggs, sliced


  1. Mix tuna (with the oil), garlic, parsley, and lemon zest in a small bowl. Season to taste with salt and pepper. In another small bowl, mix tapenade and mayonnaise. Layer tuna, roasted pepper, haricots verts, and egg on 2 squares of focaccia. Spread the tapenade mixture on the remaining squares of focaccia and place them on top.
Photograph by Lucas Zarebinski
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