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.

No additional tips available.

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

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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.

Tuna Nicoise Baguettes

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