Tuna salad niçoise baguette

Method

1. Mix the fennel seeds, salt and lime zest together. Cut the tuna into thin fillets and rub the marinade all over the fillets. Cover and place in the refrigerator until required.

2. Smear a large frying pan with the vegetable oil and place over a high heat until the pan is smoking. Add the tuna fillets to the hot pan one at a time, and cook briefly, until all the sides are sealed and blackened. Once this is done, place the fillets on a tray and refrigerate.

3. Assemble the baguette. 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. Replace the top and wrap the baguette tightly with cling film. Chill in the refrigerator overnight with a weight on top if possible.

4. Cut into thick slices and serve.

Comments                        add a comment

Be the first to add a comment...

Ingredients

250g tuna loin
1 baguette, cut in half and hollowed out

For the marinade:

1 tsp Fennel seeds
pinch of Salt
zest of 1 lime, finely grated
1 tsp vegetable oil

For the baguette filling:

a good handful of blanched green beans
3 Eggs, boiled for 6 minutes
extra virgin olive oil
200g cherry tomatoes, halved
half Cucumber, sliced
400g canned artichoke hearts, drained and sliced thickly
1 red onion, thinly sliced
salt and fresh ground black pepper
1-2 tbsp French dressing
small bunch of Chives
50g pitted black olives
4 anchovy fillets

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Great discounts on cookware
Real Italian food for real food lovers
Afternoon tea, curry cookery courses and more!