Food Feature: Making Tuna Nicoise Tart


June 13, 2016
A plated healthy tuna nicoise tart made with white sandwich bread cups. This salad is stuffed with protein and veggies, but turned portable thanks to this recipe's little secret for making a better-for-you crispy tart crust.
A plated healthy tuna nicoise tart made with white sandwich bread cups.
A plated healthy tuna nicoise tart made with white sandwich bread cups.

Bread is a staple in pretty much every household. Based on how easy it is to prepare and eat, persons often use it to make sandwiches or eat with most breakfast meals. Some persons even eat it alone or with a little bit of butter. However, bread can get pretty fancy if you change the way it is prepared. So, this week, we will be sharing an interesting recipe with you, one that you will have quite a bit of fun preparing.


n 10 slices of white sandwich bread, crusts removed

n Olive oil cooking spray

n Kosher salt and ground black pepper

n 1tsp Dijon mustard

n 1tbsp red wine


n 1tbsp lemon juice

n 2tbsp olive oil

n 1tsp chopped fresh thyme

n 10 small cherry tomatoes, quartered

n 1 cup chopped romaine lettuce

n 1/4lb thin green beans, steamed to crisp-tender and roughly chopped

n 5 small potatoes, cooked and thinly sliced

n 5oz-can oil-packed tuna, drained

n 2 hard-boiled eggs, chopped

n 2tbsps chopped

n marinated olives

n 1tbsp chopped fresh chives


1. Heat the oven to 3758F.

2. Use a rolling pin to flatten the bread slices until doughy and thin. Spritz both sides of each slice with olive oil cooking spray, then sprinkle lightly with salt and pepper. Press each slice into a muffin tin cup. Bake until golden, about 13 minutes. Remove the bread cups from the pan, then set aside to cool on a rack.

3. Meanwhile, prepare the salad. In a medium bowl, whisk together the mustard, red wine vinegar and lemon juice. Drizzle in the olive oil, whisking into a vinaigrette. Add the thyme, then season with salt and pepper.

4. Set aside half of the vinaigrette to use later. Add the tomatoes, lettuce and green beans to the remaining dressing and toss to coat. Once the tartlet crusts are cooled, layer the sliced potatoes on the bottom of each cup. Top the potatoes with the tomato mixture, then the crumbled eggs, tuna, chopped olives and chives. Finish each with a drizzle of dressing on top.

Start to finish takes 45 minutes.

Makes 10 tartlets.

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