Fast Recipes

Spring tartines Niçoises

Australian Gourmet Traveller fast French recipe for spring tartines Niçoises.

By Alice Storey & Emma Knowles
  • Serves 4
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Spring tartines Niçoises


  • 2 small globe artichokes
  • 2 eggs
  • 200 gm green beans, trimmed
  • 300 gm cherry tomatoes, halved
  • 2 radishes, thinly sliced
  • 2 tbsp flat-leaf parsley, coarsely torn
  • Juice of 1 lemon
  • 2 tbsp extra-virgin olive oil
  • 4 thick slices rye sourdough bread
  • 1 garlic clove, halved
  • For spreading: mayonnaise
  • 300 gm tinned tuna, drained, flaked


  • 1
    Remove tough outer leaves of artichokes, halve, remove hairy choke with a teaspoon (discard), slice into thin wedges and toss in lemon juice to prevent discolouring.
  • 2
    Cook eggs in a saucepan of simmering water until soft-boiled (7 minutes), refresh and peel. Halve just before serving.
  • 3
    Meanwhile, blanch beans until bright green (1 minute), refresh, drain and transfer to a large bowl. Add artichoke, tomatoes, radish, parsley, lemon juice and oil, season to taste, toss to combine and set aside.
  • 4
    Preheat grill to high heat. Toast bread, turning once, until golden (1-2 minutes), then rub with garlic. Spread with mayonnaise, top with tuna, then salad and eggs, season to taste and serve.