Tuna Nicoise Sandwich

There is a commercial bakery in Omaha that makes a loaf of bread that I love, love, love. Their name is Rotella, and it isn’t their italian bread that’s my favorite, it’s their marble rye. I have seen this same bread used at Arby’s with their reuben sandwich.

The reason I love this bread is that it’s big and soft but still has that chewiness of sourdough and the tang of the rye, heaven. I am, however, the only one in my household that feels this way. So I do not buy it as often as I would like; that and the fact I have to run to the other side of Omaha to their facility to get it.

I did buy a loaf and opened endless possibilities for sandwiches: reubens, chicken salad, and even peanut butter and jelly. My favorite topping for this bread, as a sandwich anyway, is tuna salad. My breakfast option is some butter and a cranberry relish that I make (recipe some other time). Today I wanted a little twist to my tuna topping, something I have been thinking about for a while.  Tuna nicoise sandwich, the salad is very healthy with seared tuna and a ton of veggies, but I didn’t want to go to all that trouble just for a sandwich. So although I will be breaking one of the culinary rules I was taught ( no shortcuts) I am going to take one here without too many repercussions.


1-12 oz can tuna
2 T red onion, small diced
2 T capers, minced
2 T celery, small diced
2 T olive tepenade
zest and juice of 1 lemon
2-3 T olive oil ( enough to moisten, more if needed)
salt and pepper to taste (this depends on how salty the capers and tepenade are)

optional items
3 french beans, blanched and small diced
1  hard-boiled egg, small diced

sandwich garnishes
thinly sliced cucumbers
thinly sliced tomatoes
Romaine lettuce ( I used spinach )
I was lucky enough to have some radish sprouts from my garden that I put on my sandwich and it gave it a spicy kick.


  1. Mix all ingredients together and put on bread.  How hard is that?
  2. Place garnishes on and enjoy.

sandwiches Uncategorized

stephslyter View All →

I’m a wife, mother, pastry chef and amatuer gardner. I travel as much as possible, can what I grow, and taste as many new things as possible.

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