Make Ahead Tuna Salad Nicoise Baguette

1. 1

   Mix the fennel seeds, salt and lime zest together.

2. 2

   Cut the tuna into thin fillets and rub the marinade all over the fillets.

3. 3

   Cover and place in the refrigerator until required.

4. 4

   Smear a large frying pan with the vegetable oil and place over a high heat until the pan is smoking.

5. 5

   Add the tuna fillets to the hot pan one at a time, and cook briefly, until all the sides are sealed and blackened.

6. 6

   Once this is done, place the fillets on a tray and refrigerate.

7. 7

   Assemble the baguette.

8. 8

   Layer all the filling ingredients and seared tuna slices into the baguette, seasoning with salt and freshly ground black pepper and drizzling with a little of the French dressing as you go.

9. 9

   Replace the top and wrap the baguette tightly with plastic wrap.

10. 10

    Chill in the refrigerator overnight with a weight on top if possible.

11. 11

    Cut into thick slices and serve.

* Per serving · 4 servings · Values may vary.