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Niçoise stuffed baguette

Niçoise stuffed baguette

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Rating: 4 out of 5.7 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

Nutrition: per serving
NutrientUnit
kcal501
fat30g
saturates5g
carbs36g
sugars6g
fibre3g
protein21g
salt2.4g
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Ingredients

For the shallot vinaigrette

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.

Goes well with

Recipe from Good Food magazine, August 2012

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Overall rating

Rating: 4 out of 5.7 ratings

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