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Tuna & aioli baguette

  • 2servings
  • 30minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B12, H, C, P
MineralsZinc, Natrium, Fluorine, Silicon, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 x 95g cans safcol - premium selection natural lemon & cracked pepper

  2. 1 large baguette, halved and sliced lengthways

  3. 1 carrot, grated

  4. small red onion, thinly sliced

  5. 1 cup shredded iceberg lettuce

  6. aioli

  7. 1 egg

  8. 1 egg yolk

  9. 1 tablespoon lemon juice

  10. cup (180ml) olive oil

  11. 2 cloves garlic, crushed

  12. 2 hard boiled eggs, coarsely chopped

  13. 2 tablespoons chopped chervil

  14. salt and pepper

Instructions Jump to Ingredients ↑

  1. To make the aioli; whisk egg and egg yolk in a bowl until fluffy. Stir in lemon juice. Slowly whisk in olive oil, starting with a few drops at a time.

  2. When half the oil has been added, drizzle oil in a thin stream; whisk until thickened. Add garlic, eggs, chervil and salt and pepper to taste.

  3. Spoon aioli over the base of the baguette and top with tuna, grated carrot, onion and lettuce.

  4. Season with freshly ground black pepper and serve.

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