French Niçoise Tuna Panini

Name: French Niçoise Tuna Panini
Prep time: 20 min
Cook time: 6 min
Total time: 26 min
Yield: 2 servings
Cuisine: French
Ingredients: 5 oz (140 g) canned albacore tuna in water, drained; 2 whole large hard-boiled eggs, peeled and coarsely chopped; ⅓ cup (60 g) Niçoise olives (pitted), halved; 3 whole (15 g) anchovy fillets in oil, finely minced; 1 tbsp (15 ml) red wine vinegar; 3 tbsp (45 ml) extra-virgin olive oil; ½ tsp (3 g) Dijon mustard; freshly ground black pepper, to taste; 2 whole ciabatta rolls (or French sub rolls), split horizontally; 1 whole (150 g) ripe tomato, sliced thin (optional); 4 leaves butter lettuce or Boston lettuce leaves (optional)

From the MyKitchenBank Kitchen

A sophisticated pressed sandwich inspired by the classic French salad, featuring flaked albacore tuna, hard-boiled egg, Niçoise olives, and anchovies bound in a bright vinaigrette, served warm on crusty bread.

Prep: 20 min
Cook: 6 min
Wait: 10 min
Total: 36 min
Makes: 2 panini

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Steps

Before you start

Hard-boil the eggs 30 minutes ahead or use store-bought ones
Preheat your panini press or grill pan for 5 minutes
Gather all ingredients; the assembly moves quickly

1
Prepare the tuna filling
- In a small bowl, combine the drained tuna, chopped hard-boiled eggs, halved olives, and minced anchovies.
- In another small bowl, whisk together the red wine vinegar, Dijon mustard, and olive oil until emulsified.
- Pour the vinaigrette over the tuna mixture and fold gently to combine.
- Season with freshly ground black pepper to taste.
- The filling should be moist but not soggy.
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Ready when: Filling is combined and evenly coated with vinaigrette
Tip: Don't over-mix the tuna or it will become pasty; keep the pieces intact for better texture
2
Assemble the panini
- Slice each ciabatta roll in half horizontally.
- If using butter lettuce, place one leaf on the bottom half of each roll.
- Divide the tuna filling between the two sandwiches, spreading it evenly on the lettuce.
- If using tomato, layer the slices on top of the filling.
- Top with the upper half of the roll, pressing gently.
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Ready when: Panini are assembled and ready to press
Tip: Don't overfill; the tuna mixture should stay inside when pressed
3
Press and toast the panini
- Heat your panini press or grill pan over medium-high heat until hot.
- If using parchment paper, place one panini on a parchment-lined press or grill.
- Close the panini press or place a heavy pan on top of the sandwich in the grill pan, pressing gently.
- Cook for 3 to 4 minutes until the bread is golden brown and crispy with light char marks.
- Repeat with the second panini.
- The interior should heat through and the bread should feel crispy on the outside.
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Ready when: Bread is golden brown with crispy exterior; filling is warm throughout
Tip: Don't press too hard or the filling will squeeze out the sides; gentle, even pressure creates the best result
4
Rest and serve
- Let the panini rest for 2 minutes on a cutting board so the interior sets slightly and the flavors meld.
- Serve immediately while the bread is still warm and crispy.
- The contrast of warm, crusty bread with cool, tangy filling is essential to this sandwich.
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Ready when: Panini have cooled enough to handle and enjoy
Tip: Serve with a small side of extra vinaigrette for dipping if desired

Good to know

Tips

For the most authentic experience, buy fresh albacore tuna and sear it briefly rather than using canned, but canned works beautifully for a quick weeknight meal
The key to a perfect panini is a hot press and quick cooking—this keeps the bread crispy while the filling stays moist
If your panini press has adjustable heat, use medium-high rather than high to avoid burning the exterior before the filling warms
Double-check that your hard-boiled eggs are fully cooked; slightly undercooked whites won't hold the filling structure

Make ahead

You can prepare the tuna filling up to 4 hours ahead; store it in the refrigerator in an airtight container. Assemble and toast the panini just before serving for the best texture.

Storage & reheating

Best served fresh and warm. Leftover panini can be wrapped in foil and stored in the refrigerator for up to 1 day. Reheat in a 300°F (150°C) oven for 10 minutes until the bread is crispy again. Do not freeze due to the watery filling.

Substitutions

canned albacore tuna in water → fresh seared tuna loin (3 oz per sandwich), sliced thin. For a more luxurious version; sear briefly on high heat so the inside stays rare
Niçoise olives (pitted) → kalamata olives or green Castelvetrano olives. Niçoise olives are ideal but hard to find in some areas; kalamatas offer similar earthiness
ciabatta rolls (or French sub rolls) → focaccia, sourdough, or crusty French bread. Choose bread sturdy enough to hold the moist filling without tearing
anchovy fillets in oil → 1 tsp anchovy paste or 1 tsp Worcestershire sauce for a milder flavor. Reduces the intensity of the anchovy flavor if you prefer a gentler taste