Nicoise Toast

adapted from Bon Appetit

This is nicoise toast and she is a sweetheart. Looks fancy but so so simple — you just need to be able to stir ingredients together and boil eggs. It works for last minute dinner or friday lunches with girlfriends + cocktails. Serves 4 (I've slightly adjusted the recipe from the original/Bon Appetit):

INGREDIENTS
4 eggs
Juice from a lemon
1 lb. cherry tomatoes, halved
1/2 small shallot, thinly sliced
A pinch of sugar
Kosher salt
1/3 cup mayonnaise
1 small garlic clove, finely grated
1½ tsp. sherry vinegar or red wine vinegar
½ tsp. hot smoked Spanish paprika
4 Tbsp. extra-virgin olive oil, plus more for drizzling
4 slices sourdough bread
12-14 oz. (good) oil-packed tuna, drained
Flaky sea salt
Freshly ground black pepper
3/4 cup torn mixed tender herbs (such as dill, parsley, basil, and/or tarragon) with some arugula
¼ cup oil-cured black olives, pitted and roughly chopped

DIRECTIONS
- Hard boil eggs.
- Combine lemon juice, shallot, sugar and a pinch of salt
- In a separate bowl, whisk mayonnaise, garlic, vinegar and paprika and pinch of salt
- Heat 2 T. oil in skillet and grill bread on both sides.
- Spread paprika-mayo on toast, then tuna and tomato mixture, then fresh herbs/lettuce.
- Top with olives, olive oil and fresh ground pepper.

Enjoy! 😘