April 26, 2024
Fried bread is our contribution to the classic niçoise. And this recipe is the moment to splurge on the best-quality tuna you can afford. (We love the meaty, sustainably caught Spanish tuna packed in buttery olive oil from Ortiz.) It makes all the difference in a simple preparation like this.
4 servings
4
1
1
½
1
1½
½
4
4
2
½
¼
Bring a medium saucepan of water to a boil. Gently lower eggs into pot with a slotted spoon and cook 8 minutes. Transfer to a bowl of ice water and let cool. Peel eggs; set aside.
Toss lemon juice, tomatoes, shallot, sugar, and a pinch of kosher salt in a medium bowl.
Whisk mayonnaise, garlic, vinegar, and paprika in a small bowl; season with kosher salt.
Heat 2 Tbsp. oil in a large skillet over medium 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 fried side with kosher salt. Repeat with another 2 Tbsp. oil and remaining slices of bread.
Spread mayonnaise mixture over toasted side of bread. Top with tuna and tomato mixture; spoon some of the juices over. Tear each egg into 3 or 4 pieces and arrange on top; season with sea salt and pepper. Scatter herbs and olives over; drizzle with oil.
Do Ahead: Paprika mayonnaise can be made 2 days ahead. Cover and chill.
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