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Categories:
baguette garlic extra-virgin olive oil salt black pepper eggs tuna anchovies black olives red onion cos lettuce white wine vinegar
Viewed: 86 - Published at: 8 years agoIngredients
- 1 baguette, the wider type such as Pain (or 4 ciabatta rolls)
- 1 garlic clove, peeled
- extra virgin olive oil
- salt
- black pepper
- 2 hard-boiled eggs, peeled and thinly sliced
- 200 g good quality tuna
- 3 -4 ripe tomatoes, sliced
- 6 salted anchovies
- pitted black olives
- 1/2 red onion, finely sliced into rings
- 1/2 cos lettuce, leaves roughly torn (or something similarly crunchy)
- white wine vinegar
Method
- Cut the baguette into even size portions.
- Then cut the baguette pieces or bread rolls in half lengthways, and scoop out some of the bread filling. (You use this for a gratin-type affair later in the week or for breadcrumbs).
- Rub the garlic over the inside of both halves, drizzle with a generous amount of olive oil and season well.
- In one hollowed-out half, pack in the egg slices, tuna, tomatoes, anchovies, olives, chopped red onion and lettuce leaves.
- Drizzle with more oil, and a little white-wine vinegar.
- Put the other half of the baguette or bread roll on top, wrap snugly in tinfoil and place on a flat surface. Lay some big books on top to weigh it down. (I use a Larousse Gastronomique!).
- Leave for an hour or two. Then remove the tinfoil and wrap a band of greaseproof or brown paper around the middle of each portion, and tie tightly with kitchen string.
- These can then be stored overnight in a covered container until next day. (This is not necessary - but can be handy to avoid all the fuss next day!).
- Take them on your picnic with wine, fruit and good company!
- Sublime!
