Niçoise Tuna Sandwich with Black Olive Mayo
TINY KETO CHEF · Seafood
Niçoise Tuna Sandwich with Black Olive Mayo
A bold, briny tuna sandwich built like a Niçoise salad, tuna in olive oil, black-brined olive mayo, peppery arugula, crisp lettuce, red onion, salted-dried tomato, and quartered boiled eggs on top. Serve on keto bread, wraps, or lettuce halves. This will become your new way to eat a tuna salad sandwich.
This is tuna salad with real backbone. The black olives season the mayo like a tapenade, the eggs make it hearty, and the salted tomato trick keeps everything fresh, not soggy.
Ingredients
Eggs and Tomatoes
- 4 hard-boiled eggs, quartered
- 1–2 tomatoes, sliced
- Salt, for salting tomatoes
Black Olive Mayo
- 1/2 cup mayonnaise
- 1/3 cup black-brined dry-packed black olives, finely chopped
- 1 teaspoon lemon juice (optional, to brighten)
- Black pepper, to taste
- Salt, only if needed (olives may be salty)
Tuna
- 2 cans tuna packed in olive oil, drained slightly (leave a little oil for flavor)
Sandwich Build
- 4 leaves lettuce (or 2 cups shredded lettuce)
- 2 cups arugula
- 1/4 cup red onion, thinly sliced
- 8 slices keto bread or 4 keto wraps or 8 large lettuce leaves (wrap option)
Instructions
- Hard-boil eggs: bring water to a boil, cook eggs 10–12 minutes, then chill in ice water. Peel and quarter.
- Slice tomatoes, sprinkle lightly with salt, and let sit 5 minutes. Pat dry with a paper towel to prevent sogginess.
- Make the black olive mayo: stir mayo with finely chopped black olives, lemon juice (if using), and black pepper. Taste before adding any extra salt.
- In a bowl, flake tuna and mix with enough black olive mayo to bind (save a little mayo for spreading if using bread).
- Assemble: layer lettuce + arugula, add tuna mixture, then top with red onion, salted-dried tomato slices, and quartered eggs.
- Serve on keto bread, in a keto wrap, or folded into lettuce wraps.