100 gmbaby beans, trimmed and cut into 3cm lengths3eggs, at room temperature200 gmtuna in oil, drained, coarsely flaked150 gmcherry tomatoes, quartered50 gmsmall black olives, pitted2golden shallots, thinly shaved on a mandolin¼ cup(loosely packed) small basil leaves, coarsely torn30 mlextra-virgin olive oil2 tsp eachlemon juice and red wine vinegar3anchovy fillets, finely chopped1garlic clove, crushed1baguette, split horizontallyTo serve:mayonnaise
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.
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.
Spread baguette with mayonnaise, stuff with bean mixture, cut into pieces and serve.
This recipe is from the February 2012 issue of Australian Gourmet Traveller.