Tuna niçoise baguette

Tuna niçoise baguette recipe

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The baguette sandwich is one French dish we can all master. See method

  • Serves 4
  • 15 mins to prepare
  • 519 calories / serving

Ingredients

  • 2 x 70g packs dry black olives with herbs
  • 2 seeded batons, halved
  • 1 Little Gem lettuce, leaves separated
  • handful basil leaves
  • 2 x 120g tins tuna steak in sunflower oil
  • 3 large eggs, hardboiled, peeled and quartered
  • 8-10 cherry tomatoes, quartered
  • ½ red onion, finely sliced
  • 8-10 caperberries, stalks removed
  • French-style dressing, to serve

Each serving contains

  • Energy

    2175kj
    519kcal
    26%
  • Fat

    19g 27%
  • Saturates

    4g 18%
  • Sugars

    5g 5%
  • Salt

    2.7g 45%

of the reference intake
Carbohydrate 48.5g Protein 34.2g Fibre 9g

Method

  1. Put the black olives in a food processor or blender and whizz them to a chunky paste.
  2. Slice the seeded batons in half, then spread the black olive paste on the bottom half of the bread. Add a couple of lettuce leaves, followed by 2-3 basil leaves per sandwich.
  3. Divide the tuna, eggs and tomatoes between the batons, then add a few slices of onion and a couple of caperberries. Drizzle generously with the dressing, then serve.

See more French recipes

If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.

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