Niçoise stuffed baguette

Niçoise stuffed baguette

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(5 ratings)

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Cooking time

Prep: 10 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 4

For the ultimate transportable sandwich, hollow out a French stick and fill with tuna, olives, anchovies and eggs

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
501
protein
21g
carbs
36g
fat
30g
saturates
5g
fibre
3g
sugar
6g
salt
2.4g

Ingredients

  • 3 large eggs
  • 130g can tuna in olive oil, oil reserved
  • 1 large flute or baguette measuring approx 54cm
  • 2 tbsp mayonnaise
  • 3 tomatoes, ends trimmed, thickly sliced
  • 12-24 basil leaves (depending on how herby you like it)
  • 12 pitted Kalamata olives
  • 8 anchovy fillets

For the shallot vinaigrette

  • 1 shallot, finely chopped
  • 3 tbsp olive oil
  • 1 tbsp white wine vinegar
  • ½ tsp Dijon mustard

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Method

  1. Bring a small pan of water to the boil. Add the eggs and boil for 10 mins. Drain, then run the eggs under the cold tap to cool quickly. Carefully shell and cut the eggs into wedge-shaped quarters. Meanwhile, mix all the ingredients for the shallot vinaigrette with seasoning and stir in the oil from the tuna.
  2. Slice the loaf in half lengthways, but not all the way through, so it opens up like a book. Use your fingers to pull out any bread that easily comes away from the top half to hollow the loaf a little.
  3. On the bottom half of the loaf, drizzle over the vinaigrette. Stir the mayonnaise into the tuna and spread on top. Now layer in the tomatoes, basil, olives, eggs and anchovies.
  4. Tightly roll up in baking parchment and secure down the length with elastic bands or string. Press really well all the way down the loaf, then chill overnight. Cut into slices if feeding a crowd, or into 4 lengths.

Recipe from Good Food magazine, August 2012

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Comments

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marggiexx52's picture
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We love this picnic recipe, no need no alter it in any way. First time my family had it, we walked The Wirral Way, Even my hard to please husband Loved it

anca.lumei@gmail.com's picture

Very useful picnic recipe!

What I did different: used onion sprouts instead of the shallot.
What I plan to do different:
- reduce the amount of vinegar because the sandwich was too sour for my taste;
- make sure the anchovies are not too salty and reduce their amount if they are.

rubyreddramafans's picture
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Love this! I added cheese and de-seed the tomatoes. Great for picnic and late lunch.

fatine's picture
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I love this recipe it great for a picnic thank you sharing it with us

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