Name: Niçoise Toast
Yield: 4 servings
Ingredients: 4 large eggs; Juice from 1 lemon; 1 lb. tomatoes, cut into bite-size pieces; 1 medium shallot, thinly sliced; A pinch of sugar; Kosher salt; ½ 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; 2 6–7-oz. jars oil-packed tuna, drained; Flaky sea salt; Freshly ground black pepper; ½ cup torn mixed tender herbs (such as dill, parsley, basil, and/or tarragon); ¼ cup oil-cured black olives, pitted, flesh torn

Photo by Chelsie Craig, food styling by Molly Baz, prop styling by Emily Eisen

Fried bread is our contribution to the classic niçoise. And this recipe is the moment to splurge on the best-quality tuna you can afford. (We love the meaty, sustainably caught Spanish tuna packed in buttery olive oil from Ortiz.) It makes all the difference in a simple preparation like this.

Recipe notes