Nicoise Toast with Tuna & Kalamata Olives

Nicoise Toast is an easy snack where the toasted sourdough bread is lusciously layered with creamy mayo, can tuna, vibrant green herbs, tomato, and delectable Kalamata Olives. This quick recipe uses basic pantry staple ingredients you probably already have at home. Once you try this flavorsome appetizer recipe, you will want to have it every time your hunger pangs kick in!

Recipe for Nicoise Toast with Tuna fish & Kalamata Olives

Nicoise Toast is an easy appetizer, snack or light meal that draws its inspiration from the French Nicoise Salad but we’re using Greek ingredients.

INGREDIENTS

Tomato Salad:

• 1 lb. tomatoes, cut in half pieces

• Juice from 1 lemon

• 1 medium shallot, thinly sliced

• 1 pinch of sugar

• ¼ teaspoon of sea salt

Smoked Paprika Mayonnaise:

• ½ cup mayonnaise

• 1 small garlic clove, finely grated

• 1 ½ teaspoons of sherry vinegar or red wine vinegar

• ½ teaspoon of smoked paprika

Toast:

• 4 slices of sourdough bread, or any crusty bread

• 4 Tablespoons of Greek Extra Virgin Olive Oil PDO Sitia Crete, plus more for drizzling.

• 2 x 6.7oz. jars of Tonnino Tuna Fillets in water, drained

• 4 large eggs, hard boiled and sliced

• 1 pinch of sea salt

• 1 pinch of freshly ground black pepper

• ½ cup microgreens or fresh tarragon herb.

• ¼ cup Kalamata Olives

INSTRUCTIONS

1. Hard boil the eggs: Bring a medium saucepan of water to a boil. Gently lower eggs into the pot with a slotted spoon and cook for 8 minutes. Transfer the eggs to a bowl of ice water and let cool. Peel eggs; set aside.

2. Tomato Salad: In a medium bowl, toss the tomatoes with the lemon juice, shallot, sugar, and a pinch of the sea salt.

3. Mayo Mixture: Whisk the mayonnaise, garlic, vinegar and paprika in a small bowl; season with sea salt.

4. Toast the Bread: Heat 2 Tablespoons of EVOO in a large frying pan over medium heat until shimmering. Add 2 slices of bread and cook, adjusting heat as needed, until bottoms are deeply browned - about 3 minutes. Transfer to a platter and sprinkle the fried side with sea salt. Repeat with another 2 Tablespoons of olive oil and remaining bread slices.

   • TIP: If prefer to use a toaster, you will need less olive oil. Brush both sides of the bread with olive oil and put in the toaster. Sprinkle on the sea salt after toasted.

5. Assemble: Spread the mayonnaise mixture on the toasted side of the bread. Next, scatter on the tomato salad and tuna. Slice each egg with an egg cuter and arrange on top. Then add the Kalamata Olives. Garnish with some fresh micro cilantro sprigs or tarragon herb. Finish off with a drizzle of Greek Olive Oil, and Sea Salt.

   
   

   

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The key ingredient of this drool-worthy appetizer is the Kalamata Olives. The interesting bit about these olives is their exquisite flavor and texture that uplifts the niçoise toast to an all-new level of taste satisfaction. 

What are Kalamata Olives?

Kalamata Olives are a delectable pickled olive that can enhance innumerable dishes with its flavor as well as health benefits.

Kalamata is a place situated in the Southern part of Peloponnese, Greece. The plump, intense purple-colored large-sized olive that grows in the city of Kalamata earned its name as Kalamata Olives. Shaped like an almond, this olive has a smooth skin and fleshy texture.

Ripe Kalamata olives are soaked in Greek extra virgin olive oil and vinegar which is seasoned with salt, to prepare the Kalamata Olives.

Health Benefits of Kalamata Olives

Kalamata olives are fibrous fruits loaded with Iron, Calcium and Vitamin A. Also, the mono-unsaturated fats in both Greek olives and Greek olive oil help keep the heart healthy.

Additional Dishes for Kalamata Olives

This weekend, enjoy Nicoise Toast with Kalamata Olives as your Sunday breakfast. This simple recipe can also work for brunch, as well as a light dinner. Savor the rest of your Kalamata Olives with Penne. Chicken topped with Kalamata Olive Sauce tastes yummy too. For an everyday treat, you may zing up your tapenade or tortilla stuffing with it.

Notes on the Steps of Making Nicoise Toast

Let’s begin with prepping all the layers that go on top of the crispy sourdough toast. The bread toasting will happen right at the end. After all, the pure joy of hearing the crunch when taking a bite of the gorgeous Nicoise Toast with Kalamata Olives is a must!

Prepping:

1. Mayonnaise Mixture: Take some mayo in a bowl; add 2 finely grated garlic cloves, sherry or red wine vinegar, season with smoked paprika & Greek salt. Give it a nice mix.

2. Tomato Salad: Toss some thinly sliced shallot and sliced tomato with a pinch of sugar, Pure Greek Sea Salt and a spoonful of lemon juice.

3. Boiled Eggs: Get that perfect boiled egg by cooking the raw eggs in boiling water for 8 minutes and immediately transferring them to an ice bath to stop the cooking process. After that, peel off the shell and cut into thick slices. 

   
   

4. Kalamata Olives: Tear/cut the kalamata olives into halves. If you use whole kalamata olives, you'll have to remove the flesh from the pits. But today we are using our pitted kalamata olives.

   
   

5. Canned Tuna: Open the can and drain the extra water or olive oil. Then break it into chunks.

Once prepping is complete, toast the bread slices until crisp! Then move them to a plate to begin assembling the layers.

Assembling:

1. Start with spreading a generous amount of the creamy smoked paprika mayonnaise mixture on the sourdough bread toast.

2. Next, scatter the tomato salad and tuna.

3. Gently place the boiled egg slices on the salad and then the kalamata olives.

4. Garnish with some fresh micro cilantro sprigs, or tarragon herb. Finish off with a drizzle of Greek Extra Virgin Olive Oil PDO Sitia Crete, and Greek Sea Salt.

5. Finally, why not assemble and serve your toast on a wooden serving board for a beautiful presentation.