Niçoise Toast with Olive Brine Vinaigrette


  • 6 oz. can of California Ripe Olives (green, or a mix of green and black), drained, reserving 1/4 cup of the brine
  • 1 clove of Garlic, grated or minced
  • 1 tbsp. Dijon Mustard
  • 4 tsp. chopped Thyme
  • 1 tbsp. Lemon Juice
  • 1/2 tsp. cracked pepper
  • 1/4 tsp. salt
  • 1/2 cup Extra Virgin Olive Oil
  • 1 cup Cherry Tomatoes, quartered lengthwise
  • 2 tbsp. Capers, drained and chopped
  • 5 oz. oil-packed Tuna, drained
  • 2 slices of fresh Sourdough, sliced 1-inch thick
  • 1/4 cup Aioli or quality Mayo
  • 2 Eggs, boiled, peeled, and quartered
  • 3 tbsps. Fresh Tarragon Leaves, torn
  • 3 tbsps. Fresh Parsley Leaves


  1. Prepare the vinaigrette: In a medium mixing bowl, whisk together the olive brine, garlic, Dijon mustard, half of the chopped thyme, lemon juice, salt and pepper. Continue whisking, slowly drizzling in the olive oil; alternately, use an immersion blender to emulsify the mixture. Adjust seasonings to taste and set aside.
  2. Roughly chop the olives. In a large bowl, combine them with the cherry tomatoes and half of the capers. Drizzle in 4-5 tbsps. of the vinaigrette and toss to coat. Add more vinaigrette to taste, and gently fold in the tuna.
  3. In a convection toaster or under the broiler of an oven, toast the sourdough slices until golden and crispy on top. While the toast cools slightly, stir the remaining capers into the aioli.
  4. Spread a thick layer of caper aioli across both pieces of toast, then top with the olive and tomato mixture, and sliced egg. Finish with a generous sprinkle of tarragon, parsley, and the remaining thyme, and a final drizzle of the vinaigrette. Serve immediately.