Tuna niçoise baguette recipe
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 519.0kcal
- Fat
- 19g
- Saturates
- 4g
- Salt
- 2.7g
- Sugars
- 5g
of the Reference intake
Carbohydrate 48.5gProtein 34.2gFibre 9.0g
Method
- 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.
- 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.
