Name: Niçoise stuffed baguette
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: French
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; 1 shallot finely chopped; 3 tbsp olive oil; 1 tbsp white wine vinegar; ½ tsp Dijon mustard

Home
Recipes
Niçoise stuffed baguette

Niçoise stuffed baguette

Sara Buenfeld

Save recipe

Serves 4

Easy

Prep: 10 mins

Cook: 10 mins

A star rating of 3.9 out of 5.7 ratingsRate

loading...

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

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Griddled steak sandwich with olive & caper butter

A star rating of 4 out of 5.1 rating

Smoked trout pâté & pitta crisps

A star rating of 3.7 out of 5.3 ratings

Ingredients

Nutrition

Units:

MetricUS

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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal501
fat30g
saturates5g
carbs36g
sugars6g
fibre3g
protein21g
salt2.4g

Method

step 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.
step 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.
step 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.
step 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

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 3.9 out of 5.7 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now