Tuna and tapenade sandwiches recipe

  • Serves 4
  • 15 mins to prepare and 15 mins to cook
  • 613 calories / serving
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168901 tuna and tapenade sandwiches HERO

Prepare the tapenade by pulsing together the black olives, garlic, anchovies and lemon juice in a food processor.

Meanwhile, lower the eggs gently into a saucepan of boiling water and cook for 12 minutes. Add the olive oil in parts, pulsing in between until a spreading consistency is reached. Transfer to a bowl and reserve to one side.

Drain the eggs after 12 minutes and run under cold water for 1 minute. Peel and slice thinly.

Arrange the sandwiches by spreading the base slice of bread with the tapenade. Top with the tuna evenly. Then place slices of egg and tomato on top.

Finish with a lettuce leaf and the top layer of bread to create the sandwiches. Serve immediately.

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  • Ingredients

  • 4 white 'submarine' rolls
  • 4 medium eggs
  • 2 salad tomatoes, halved and sliced
  • 1 gem lettuce, leaves separated
  • 400g canned tuna, drained
  • 100g black olives
  • 50g anchovies
  • juice of ½ lemon
  • 2 cloves garlic, peeled
  • 100ml extra-virgin olive oil
  • salt
  • pepper
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  • Energy 2564kj 613kcal 31%
  • Fat 29g 41%
  • Saturates 6.5g 33%
  • Sugars 5.1g 6%
  • Salt 4g 66%

of the reference intake
Carbohydrate 48.9g Protein 38.6g Fibre 4g


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