Photo: Caroline Attwood
Niçoise stuffed baguette
12 ingredients
10 min + 10 min
Serves 4
openrecipes
For the ultimate transportable sandwich, hollow out a French stick and fill with tuna, olives, anchovies and eggs
Estimated Nutrition (whole recipe, rough)
655
Calories
57g
Protein
43g
Fat
8g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Anchovy | 100g | 210 |
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Tomato | 1 medium (123g) | 22 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes