Ingredients Jump to Instructions ↓

  1. 3 tablespoons extra virgin olive oil

  2. 1 tablespoon white wine vinegar

  3. 1/2 teaspoon Dijon mustard

  4. 1/2 clove garlic-minced (crushed)

  5. 1/2 teaspoon salt

  6. 1/4 teaspoon freshly ground black pepper

  7. 1 medium-sized baguette

  8. 6 oz (180g) can tuna in olive oil-drained and broken into chunks

  9. 1/4 green pepper-diced

  10. 1 tomato-sliced

  11. 2 eggs-hard-boiled, peeled and sliced

  12. 10 half rings of red onion

  13. 6 pitted black olives-sliced

Instructions Jump to Ingredients ↑

  1. Place the oil, vinegar, mustard, garlic, salt and pepper in a jar with screw top lid and shake until well combined. Cut the baguette in half lengthways and remove some of the soft bread from the center of each half to hollow out a little. Arrange the tuna, green pepper, tomato, eggs, onion and olives on the bottom half then drizzle with the dressing. Top with the other baguette half and wrap tightly with plastic wrap and refrigerate for at least 1 hour to allow the flavors to develop. Bring to room temperature before cutting in half to serve.


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