Tuna Nicoise Open Face Sandy

By 14 August 2021November 10th, 2021No Comments



Main (makes 4 open-face sandwiches):
  • 1 lb Mitch’s Catch tuna loin (½ of loin)
  • Grapeseed oil for searing the tuna loin
  • Salt & herb rub (we like Cote D’Azur Fleur de Sel with Herbes de Provence from Gourmet Warehouse)
  • Toasted baguette (four thick slices)
  • Sriracha mayo
  • Mixed greens
  • 8 boiled potatoes (we recommend new or nugget potatoes) 
  • 8 green beans
  • 1 egg
Shot by the talented Jackie Wong!


  1. Remove your Mitch’s Catch tuna loin from packaging and thaw at room temperature on a plate (for about 4-6 hours).
  2. Once your loin has thawed, roll in the salt & herb rub.
  3. In a large skillet add the grapeseed oil and turn to high heat.
  4. Sear your loin for 30 seconds on each side.
  5. Boil egg for 7 minutes and set aside (or place in cool water once boiled).
  6. Boil beans for 2-4 minutes and set aside.
  7. Boil potatoes for 10-15 minutes, take them off the heat and once they are cool, cut into halves.
  8. Slice your baguette and lightly toast it.
  9. Build your open sandwich: add sriracha mayo, mixed greens, sliced boiled potato, green beans, sliced hard-boiled egg and sliced tuna!

Leave a Reply

Come visit us!

The Locker: 1505 West 1st Avenue, Locker #31 Saturdays (11am – 3pm).

Drop us a line at