Tuna niçoise baguette recipe

  • Serves 4
  • 15 mins to prepare
  • 519 calories / serving
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The baguette sandwich is one French dish we can all master.

Put the black olives in a food processor or blender and whizz them to a chunky paste.

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. 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.

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

  • 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
  • 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


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