Name: Tuna Niçoise baguette
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6
Ingredients: 100 gm baby beans, trimmed and cut into 3cm lengths; 3 eggs, at room temperature; 200 gm tuna in oil, drained, coarsely flaked; 150 gm cherry tomatoes, quartered; 50 gm small black olives, pitted; 2 golden shallots, thinly shaved on a mandolin; ¼ cup (loosely packed) small basil leaves, coarsely torn; 30 ml extra-virgin olive oil; 2 tsp each lemon juice and red wine vinegar; 3 anchovy fillets, finely chopped; 1 garlic clove, crushed; 1 baguette, split horizontally; mayonnaise, To serve

Tuna Niçoise baguette

Australian Gourmet Traveller sandwich recipe for tuna Niçoise baguette.

Serves 6

Prep

20M

Cook

10M

Total

30M

Ingredients

100 gm baby beans, trimmed and cut into 3cm lengths

3 eggs, at room temperature

200 gm tuna in oil, drained, coarsely flaked

150 gm cherry tomatoes, quartered

50 gm small black olives, pitted

2 golden shallots, thinly shaved on a mandolin

¼ cup (loosely packed) small basil leaves, coarsely torn

30 ml extra-virgin olive oil

2 tsp each lemon juice and red wine vinegar

3 anchovy fillets, finely chopped

1 garlic clove, crushed

1 baguette, split horizontally

mayonnaise, To serve

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.