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.