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Cooking With Chef Hermann: Nicoise Toasts

Nicoise Toasts


  • 4 Boiled Eggs, peeled and quartered
  • 1 lb. tomatoes cut into 1” pieces
  • I thinly sliced shallot or red onion
  • Black olives sliced
  • 4 oz. Ahi Tuna
  • 1 clove garlic, minced
  • ½ C Mayonnaise
  • 1 ½ tsp red wine vinegar
  • ½ tsp hot paprika
  • Olive oil
  • Juice from one lemon
  • Parsley, chopped
  • 4 slices rustic or sourdough bread


Grill the toasts and brush with olive oil

In hot pan, heat olive oil and sear Tuna steak in fat.  Flip, cook until just warmed through.  Remove from heat, thin slice.

Sauce:  Whisk together garlic, mayonnaise, vinegar, paprika, lemon.

To assemble:  Arrange eggs, tuna slices, tomato slice and olives on toasts.  Drizzle sauce over the top. Garnish with parsley.