Niçoise Toasts Recipe

I fell in love with this recipe in a heartbeat. It just looked so fresh, so complex and yet so simple to make. It’s the invention of Molly Baz who is a Senior Associate Food Editor at Bon Appetit.  She took her farmer’s market finds and put together  in this brilliant toast.  It can be served at lunch, brunch or suppertime.  It takes the basic elements of a Salade Nicoise and puts them on crisp brown slices of Sourdough bread toasted in olive I used really good Italian tuna, organic eggs and, because we won’t see a great vine-ripened tomato here for at least another month, a multi-colored array of grape and cherry tomatoes.  Hidden under the tuna is a glorious mayonnaise spiked with hot smoked Paprika and fresh minced garlic.  This is…