Niçoise Toast

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

4 large eggs
1 lemon, freshly juiced
1 lb tomatoes, cut into bite size pieces
1 medium shallot, thinly sliced
1 pinch sugar
sea salt
½ cup mayonnaise
1 small clove garlic, finely grated
1½ tsp. sherry vinegar or red wine vinegar
½ tsp. hot smoked Spanish paprika
4 Tbsp. extra-virgin olive oil
4 slices sourdough bread
2 (6-7 oz) jars tuna, packed in oil, drained
flaky sea salt
black pepper, freshly ground
½ cup mixed tender herbs, such as dill, parsley, basil, and/or tarragon, torn
¼ cup oil-cured black olives, pitted, flesh torn

Bring a medium saucepan of water to a boil. Gently lower eggs into pot with a slotted spoon and cook 8 minutes. Transfer to a bowl of ice water and let cool. Peel eggs; set aside.

Toss lemon juice, tomatoes, shallot, sugar, and a pinch of kosher salt in a medium bowl.

Whisk mayonnaise, garlic, vinegar, and paprika in a small bowl; season with kosher salt.

Heat 2 Tbsp. oil in a large skillet over medium until shimmering. Add 2 slices of bread and cook, adjusting heat as needed, until bottoms are deeply browned, about 3 minutes. Transfer to a platter and sprinkle fried side with kosher salt. Repeat with another 2 Tbsp. oil and remaining slices of bread.

Spread mayonnaise mixture over toasted side of bread. Top with tuna and tomato mixture; spoon some of the juices over. Tear each egg into 3 or 4 pieces and arrange on top; season with sea salt and pepper. Scatter herbs and olives over; drizzle with oil.

Makes 4 servings.

Make-Ahead:  Paprika mayonnaise can be made 2 days ahead. Cover and chill.