Tuna Nicoise Baguettes Recipe

Name: Tuna Nicoise Baguettes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 ounce crusty baguette; 1 tablespoon Dijon mustard; 1/4 cup red wine vinegar; 1/4 cup olive oil (I use the olive oil drained from the tuna); 8 ounces red or Yukon Gold potatoes, boiled until soft and sliced thinly (I do not peel them); 4 eggs, hard boiled and sliced lengthwise into quarters; 2 jars (6.7 ounces each) Tonnino tuna fillets in olive oil, drained; 1/4 cup flavorful black olives (nicoise are classic but I used kalamata since I already had them), roughly chopped; 4 ounces green beans, ends snipped and steamed until crisp-tender; 1/4 cup capers; Salt and pepper to taste

Servings: persons

1 12 ounce crusty baguette
1 tablespoon Dijon mustard
1/4 cup red wine vinegar
1/4 cup olive oil (I use the olive oil drained from the tuna)
8 ounces red or Yukon Gold potatoes, boiled until soft and sliced thinly (I do not peel them)
4 eggs, hard boiled and sliced lengthwise into quarters
2 jars (6.7 ounces each) Tonnino tuna fillets in olive oil, drained
1/4 cup flavorful black olives (nicoise are classic but I used kalamata since I already had them), roughly chopped
4 ounces green beans, ends snipped and steamed until crisp-tender
1/4 cup capers
Salt and pepper to taste

1
Cut the baguette into four equal lengths. Slice each in half lengthwise and pull a portion of the interior out to create a hollow area to fill. Keep the interior bread for future croutons (I have a bag in the freezer that I add to and use as needed). Lay the baguette halves out on a cutting board for assembling.
2
Combine the mustard, red wine vinegar and olive oil in a jar. Cover and shake until combined. Spread a little on the inside of each baguette half.
3
Place the sliced potatoes in a medium sized bowl and add the remaining dressing. Toss gently to coat the slices.
4
Begin layering the ingredients equally on the four baguette bottoms: eggs, potatoes, tuna, olives, green beans and capers. Salt and pepper to taste and place baguette tops on.
5
Wrap each sandwich tightly in plastic wrap and chill for a couple of hours. Remove from the fridge about 20 minutes before you plan to eat them.

1516

kcal

Calories

165

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 12 ounce crusty baguette, 1 tablespoon Dijon mustard, 1/4 cup red wine vinegar, 1/4 cup olive oil (I use the olive oil drained from the tuna), and more.

Yes, Tuna Nicoise Baguettes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tuna Nicoise Baguettes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions