The new tuna baguette
Makes: 4
Prep time: 10-15 minsTotal time: 
Recipe photograph by Rob Streeter
The new tuna baguette
Skip the traditional mayonnaise and sweetcorn in favour of punchy capers and olives, plus a smattering of fresh herbs
Makes: 4
Prep time: 10-15 minsTotal time: 
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Nutritional information (per serving)
Calories
500Kcal
Fat
21gr
Saturates
9gr
Carbs
54gr
Sugars
3gr
Fibre
4gr
Protein
21gr
Salt
2gr
Ingredients
- 1 x Taste The Difference stone-baked baguette
- 2 tbsp olive oil
- a good squeeze of juice from 1⁄2 lemon
- 6 anchovy fillets, finely chopped
- 1⁄4 tsp Dijon mustard
- 1 tbsp capers, finely chopped
- 1 pickled gherkin, finely chopped
- 6 olives, stoned and finely chopped
- 1 echalion shallot, peeled and finely chopped
- 2 tbsp finely chopped parsley
- 1 x 160g tin tuna in spring water, drained
- 4 tbsp soft butter
- 16 slices of cucumber
Step by step
- Cut the baguette in half horizontally.
- Whisk the olive oil with the lemon juice until emulsified, then mix in the anchovies and mustard. Add the capers, gherkin, olives, shallot, parsley and some salt and pepper. Mix well then combine with the tuna.
- Butter both sides of the baguette, then top with the tuna filling and the cucumber slices. Close the baguette, cut into 4 pieces, and serve.
