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Tuna Niçoise baguette

Australian Gourmet Traveller sandwich recipe for tuna Niçoise baguette.
Tuna Niçoise baguette

Tuna Niçoise baguette

William Meppem
6
20M
10M
30M

Ingredients

Method

Main

1.Blanch beans in a saucepan of boiling salted water over medium-high heat until just tender (1-2 minutes), drain, refresh, drain well and transfer to a bowl. Add eggs to boiling water, cook for 6 minutes for soft yolks, drain, refresh under cold running water, peel and coarsely crumble into bowl with beans. Add tuna, tomato, olives, shallot and basil, toss to combine, season to taste.
2.Whisk oil, lemon juice, vinegar, anchovy and garlic in a bowl to combine, season to taste with freshly ground black pepper, pour over bean mixture and toss to combine.
3.Spread baguette with mayonnaise, stuff with bean mixture, cut into pieces and serve.

This recipe is from the February 2012 issue of .

Drink Suggestion: Pale, dry rosé. Drink suggestion by Max Allen

Notes

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