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Tuna Salad Niçoise Pockets

Tuna Salad Niçoise Pockets

Light and full of the irresistible fresh flavors of a classic Niçoise salad, this delightful tuna pocket sandwich is perfect for warm summer days!

Though I loved my Mom’s traditional version with sweet relish, mayo and eggs, I’m always on the hunt for a new tuna salad sandwich. The combination of a tossed salad with a savory protein tucked into a pita pocket is one we use with our Roast Beef Sandwich Pockets. So it seemed reasonable mixing it up with tuna could be equally delicious.

Niçoise salad is a fabulous salad and a favorite of ours. It’s loaded with so many beautiful flavors and textures making it ideal as a key player in this tuna sandwich. Roasted potatoes, tender green beans, along with tomatoes, artichokes and Kalamata olives are chopped and tossed along with other fabulous ingredients.

Then add a splash of vinaigrette and tuck the salad into soft pita bread spread spread with a layer of creamy mascarpone cheese. Finish with delicate tuna fillets and you’re on your way to a terrific tuna sandwich experience!

A few notes on some of the fantastic components. For the tuna I love Tonnino tuna fillets. You can find them in a number of food markets and online. Packed in spring water or olive oil, they are large fillets of tuna with a rich but clean flavor. And I always keep marinated artichoke hearts in my pantry – they make a great addition to so many dishes. Roland’s Grilled and Marinated Artichoke Hearts are absolutely wonderful – the flavor of the artichokes are deep and divine!

You can also find haricots verts in many food markets – they are simply slender French green beans. If you can’t locate them, any fresh green beans will work – just nothing canned!

Full of fresh, bright and scrumptious notes – this classic salad transforms into a fun and amazing tuna sandwich!

Tuna Salad Niçoise Pockets

10 to 12 small Yukon gold or creamer potatoes, rinsed

1-1/2 tablespoons olive oil

1-½ teaspoons kosher salt, divided

1 teaspoon freshly cracked black pepper, divided

2 – 3 cups chicken stock

1 teaspoon dried chervil*

½ pound haricots verts or very thin French green beans – cut into

5 to 6 large lettuce leaves, torn into smaller pieces

½ cucumber, sliced – about 1 cup

¼ green bell pepper, sliced into thin strips – about ½ cup

7 to 8 small tomatoes, halved or quartered

½ cup thinly sliced red onion

1 small jar marinated artichoke hearts, about 6.5 ounces – sliced into smaller pieces

½ cup Kalamata olives, pitted and sliced in half

2 tablespoons capers

2 to 4 tablespoons Champagne or Balsamic vinaigrette

Kosher salt and pepper to taste

1 jar tuna fillets in olive oil, about 6.7 ounces each

2 to 3 whole pita pockets cut in half

¼ cup mascarpone cheese

*If you can’t find chervil, you can use parsley or tarragon.

For the potatoes:

Line a rimmed baking sheet with foil. Toss the potatoes with 1-1/2 tablespoons olive oil and season with ½ teaspoon of the kosher salt and ½ teaspoon black pepper. Roast at 400-degree for 25 minutes or until the potatoes are tender when pierced with a knife.

When the potatoes are cool enough to handle, cut into thin slices.

For the beans:

Place the green beans in a medium saucepan and cover with the chicken stock, adding enough to cover the beans. Stir in 1 teaspoon of the kosher salt, ½ teaspoon black pepper and the chervil. Bring the stock to a boil over medium heat, then cover and reduce the heat to a simmer. Cook the beans for 15 minutes or until they are just tender. Drain the beans and rinse with cold water.

To make the sandwiches:

Toss the lettuce into a large bowl. Add the cucumbers, bell pepper, along with the tomatoes, potatoes, green beans, red onion, artichoke hearts, olives and capers. Add the vinaigrette and toss to mix well.

Slice the pita pockets in half. Gently open the pockets and spread mascarpone on the inside.

Divide the salad mix between each pocket.

Separate the tuna fillets and layer pieces of the tuna along the inside of each pita sandwich.

The potatoes and green beans can be made ahead of time and refrigerated until you’re ready to assemble the sandwiches. Makes 4 to 6 pocket sandwiches.

Tuna Salad Niçoise Pockets, courtesy of Preserving Good Stock

July 10, 2019
: Makes 4 to 6 sandwiches.

Light and full of the irresistible fresh flavors of a classic Niçoise salad, this delightful tuna pocket sandwich is perfect for warm summer days!

By:

Ingredients
  • 10 to 12 small Yukon gold or creamer potatoes, rinsed
  • 1-1/2 tablespoons olive oil
  • 1-½ teaspoons kosher salt, divided
  • 1 teaspoon freshly cracked black pepper, divided
  • 2 to 3 cups chicken stock
  • 1 teaspoon dried chervil*
  • ½ pound haricots verts or very thin French green beans – cut into
  • 5 to 6 lettuce leaves, torn into smaller pieces½ cucumber, sliced – about 1 cup
  • ¼ green bell pepper, sliced into thin strips – about ½ cup
  • 7 to 8 small tomatoes, halved or quartered
  • ½ cup thinly sliced red onion
  • 1 small jar marinated artichoke hearts, about 6.5 ounces – sliced into smaller pieces
  • ½ cup Kalamata olives, pitted and sliced in half
  • 2 tablespoons capers
  • 2 to 4 tablespoons Champagne or Balsamic vinaigrette
  • Kosher salt and pepper to taste
  • 1 jar tuna fillets in olive oil, about 6.7 ounces each
  • 2 to 3 whole pita pockets cut in half
  • ¼ cup mascarpone cheese
  • *If you can’t find chervil, you can use parsley or tarragon.
Directions
  • Step 1 For the potatoes:
  • Step 2 Line a rimmed baking sheet with foil. Toss the potatoes with 1-1/2 tablespoons olive oil and season with ½ teaspoon of the kosher salt and ½ teaspoon black pepper.
  • Step 3 Roast at 400-degree for 25 minutes or until the potatoes are tender when pierced with a knife. When the potatoes are cool enough to handle, cut into thin slices.
  • Step 4 For the beans:
  • Step 5 Place the green beans in a medium saucepan and cover with the chicken stock, adding enough to cover the beans. Stir in 1 teaspoon of the kosher salt, ½ teaspoon black pepper and the chervil.
  • Step 6 Bring the stock to a boil over medium heat, then cover and reduce the heat to a simmer. Cook the beans for 15 minutes or until they are just tender. Drain the beans and rinse with cold water.
  • Step 7 To make the sandwiches:
  • Step 8 Toss the lettuce into a large bowl. Add the cucumbers, bell pepper, along with the tomatoes, potatoes, green beans, red onion, artichoke hearts, olives and capers.
  • Step 9 Add the vinaigrette and toss to mix well. Check for seasoning, adding additional kosher salt and pepper to suit your taste.
  • Step 10 Slice the pita pockets in half. Gently open the pockets and spread mascarpone on the inside.
  • Step 11 Divide the salad mix between each pocket.
  • Step 12 Separate the tuna fillets and layer pieces of the tuna along the inside of each pita sandwich.
  • Step 13 The potatoes and green beans can be made ahead of time and refrigerated until you’re ready to assemble the sandwiches.

 

 



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