Nicoise Tartines with Fried Capers

Anna Paolozzi has created this great recipe which we are very lucky to share with you, enjoy!

Any one who reads my blog knows I loves salad sandwiches...but not just any old salad sandwich, mine are pimped up sandwiches made with a combination of new recipes and traditional ones like this nicoise tartine recipe. I scorch or roast my bread in a pan with olive oil so it's extra crispy and tasty...then I layer crunchy capers on top of creamy soft boiled eggs with tuna salad and crunchy scorched bread. It's colourful and healthy and tastes delish. I have also made them in advance and stored them in the fridge for an hour or so and they were still lovely and crispy.

Recipe (for three for lunch or six as a starter)

Ingredients

2 x120g tins of tuna, drained
radishes, a few sliced very thinly (I use a mandolin)
black olives, pitted and halved
6 slices of sourdough bread
a small handful of capers, drained and fried till crispy (about 5-10 mins) then left to drain on kitchen paper
1 lemon, zest and juice
A small handful of teeny tomatoes quartered
6 eggs semi soft boiled for 5-6 minutes and plunged into cold water then peel and halve, you might want to do this just before plating up. If you prefer quails eggs, cook 12 for 2.5-3 minutes and plunge in cold water, peel and halve.
A small bunch of basil chopped
A small bunch of chives chopped finely
A small bunch of parsley chopped finely
some chopped salad leaves
1/2 cup of good quality mayonnaise, I use { Stokes} made with rapeseed oil
1/2 teaspoon of English mustard
2 tablespoons of olive oil
salt and pepper to taste

How

Scorch the bread in the {scorched bread} recipe on the blog. Set aside.
Whisk the mayonnaise in a bowl with the lemon juice, mustard, olive oil and salt and pepper. Add the drained tuna and and gently mix through being careful to keep the tuna chunky-ish.
Place the bread on plates. Put a layer of the leaves on each piece. Next spoon the tuna mixture on top of the leaves equally. Next layer the tomatoes, radishes and olives on top of the tuna, at this point you are creating your own art! Then sprinkle the toasts with the herbs and lemon zest. Carefully place the egg halves on the very top and finish with the crispy capers.... best served straight away, but OK left in fridge for a bit....

Credit: Recipe content and pictures are by www.myprimrosehillkitchen.com