Niçoise Tartines with Peperonata
Peperonata is an Italian mixture of stewed sweet peppers, tomatoes, onions, and garlic. In this dish, the peperonata is combined with classic Provençal ingredients to make a flavorful topping for toast.
Recipe information
Yield
makes 6
Ingredients
Preparation
Step 1
Preheat the oven to 400°F. Heat the oil in a large nonstick sauté pan. Add the onion and garlic; sauté, stirring frequently, over medium heat until lightly browned, about 8 minutes. Add the bell peppers and paprika; continue cooking until the peppers are soft and juicy, about 30 minutes. Season with salt and black pepper.
Step 2
Meanwhile, place the bread on a baking sheet; toast in the middle of the oven, flipping halfway through, until the bread is golden brown on both sides, about 12 minutes.
Step 3
Prepare an ice-water bath; set aside. Place the eggs in a medium saucepan; add enough water to cover by about 1 inch. Bring to a full boil; cook 1 minute. Turn off heat; cover, and let stand 12 minutes. Transfer the eggs to the ice bath until cool. Peel the eggs; slice each about 1/4 inch thick.
Step 4
Spread the red pepper mixture over slices of toast; top with tuna, dividing evenly. Place a few slices of egg on top of the tuna. Season with fleur de sel or sea salt, if using, and black pepper. Garnish with capers, and zest the lemon over the top just before serving.
