Niçoise stuffed baguette
If you have about 20 minutes to spend in the kitchen, Niçoise stuffed baguette might be an awesome dairy free and pescatarian recipe to try. This recipe serves 4 and costs $1.47 per serving. One serving contains 336 calories, 18g of protein, and 25g of fat. 145 people have tried and liked this recipe. If you have kalamatan olives, mayonnaise, anchovy, and a few other ingredients on hand, you can make it. It is brought to you by BBC Good Food. Overall, this recipe earns a solid spoonacular score of 67%. Try Baguette, Whole Wheat Baguette, and Tomato Baguette Pizza for similar recipes.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 10 minutes
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.jpg)
½ tsp Dijon mustard
Equipment:
frying pan
Cooking instruction summary:
Bring a small pan of water to the boil. Add the eggs and boil for 10 mins. Drain, then run the eggs under the cold tap to cool quickly. Carefully shell and cut the eggs into wedge-shaped quarters. Meanwhile, mix all the ingredients for the shallot vinaigrette with seasoning and stir in the oil from the tuna. Slice the loaf in half lengthways, but not all the way through, so it opens up like a book. Use your fingers to pull out any bread that easily comes away from the top half to hollow the loaf a little. On the bottom half of the loaf, drizzle over the vinaigrette. Stir the mayonnaise into the tuna and spread on top. Now layer in the tomatoes, basil, olives, eggs and anchovies. Tightly roll up in baking parchment and secure down the length with elastic bands or string. Press really well all the way down the loaf, then chill overnight. Cut into slices if feeding a crowd, or into 4 lengths.
Step by step:
1. Bring a small pan of water to the boil.
2. Add the eggs and boil for 10 mins.
3. Drain, then run the eggs under the cold tap to cool quickly. Carefully shell and cut the eggs into wedge-shaped quarters. Meanwhile, mix all the ingredients for the shallot vinaigrette with seasoning and stir in the oil from the tuna.
4. Slice the loaf in half lengthways, but not all the way through, so it opens up like a book. Use your fingers to pull out any bread that easily comes away from the top half to hollow the loaf a little.
5. On the bottom half of the loaf, drizzle over the vinaigrette. Stir the mayonnaise into the tuna and spread on top. Now layer in the tomatoes, basil, olives, eggs and anchovies.
6. Tightly roll up in baking parchment and secure down the length with elastic bands or string. Press really well all the way down the loaf, then chill overnight.
7. Cut into slices if feeding a crowd, or into 4 lengths.
Nutrition Information:
covered percent of daily need
