This fancy sandwich is based on the classic French Niçoise Salad. Serve it as a unique finger sandwich at your next tea party or as a lunch entrée.

Yield: Serves 4.



  • ​1/3 cup sliced green beans (1/2 inch)
  • 1 unpeeled medium red potato
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp white wine vinegar
  • 2 tsp Dijon mustard
  • 1/2 tsp tarragon, crumbled
  • 1/4 tsp freshly ground pepper
  • 1/8 tsp salt
  • 1/8 tsp granulated sugar
  • 1 can (170 g) chunk light tuna, drained
  • 1/4 cup mayonnaise, divided
  • 4 anchovies, finely chopped
  • 2 tbsp sliced ripe olives
  • 2 tsp drained capers
  • Pizza Dough Focaccia or an 8 inch store-bought focaccia
  • 2 hard-cooked large eggs, peeled and sliced crosswise
  • Lettuce leaves*


  1. Cook beans in boiling salted water until tender, about 3 minutes; drain.
  2. Cool immediately in ice water; drain and set aside.
  3. Cook potato in boiling salted water until tender, about 20 – 25 minutes; drain.
  4. Cool immediately in ice water; drain.
  5. Thinly slice potato.
  6. Transfer potato to a bowl; set aside.
  7. To prepare dressing, whisk together oil, vinegar, mustard, tarragon, pepper, salt and sugar until blended.
  8. Combine 2 tbsp dressing, beans, tuna, 2 tbsp mayonnaise, anchovies, olives and capers in a bowl; set aside.
  9. Pour remaining dressing over potato and toss gently to coat; set aside.
  10. Cut Pizza Dough Focaccia in half lengthwise. Spread tuna mixture on bottom half of focaccia. Top with potato, eggs and lettuce. Spread remaining 2 tbsp mayonnaise on top half of focaccia and place on filling.
  11. Cut sandwich into 4 pieces.
Nutritional analysis per serving:

595 calories, 32.3 g fat, 20.1 g protein, 56.7 g carbohydrate, 3.5 g fibre, 1237 mg sodium