Tuna Nioise Salad Baguette
Photography by Manja Wachsmuth.
Serves: 8
INGREDIENTS
1 long crusty baguette
2 x 185 gram tins tuna in oil, drained
1 x 400 gram tin cooked artichoke hearts, drained and chopped
1 red capsicum, roasted, peeled, seeded and chopped
½ cup chopped black olives
3 spring onions, thinly sliced
½ cup chopped soft herbs – any combination of flat-leaf parsley, basil, mint and dill
2 boiled eggs, peeled and quartered
4 anchovy fillets, halved lengthways
Dressing
¼ cup olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 clove garlic, crushed
sea salt and freshly ground pepper
METHOD
Slice the top third off the baguette and discard. Pull out some of the soft bread from the inside of the loaf to make a cavity for the filling.
Dressing: Whisk the ingredients in a bowl and season.
To assemble: Gently combine the tuna, artichoke, capsicum, olives, spring onions and the herbs with most of the dressing, reserving a little to drizzle over the eggs. Spoon the mixture into the baguette.
Nestle the eggs into the salad, drape with the anchovies and spoon over the remaining dressing. Cut into serving portions and place on a long board or platter.
Cook’s tip: Drain the tinned artichokes, cut in half and place cut-side down on kitchen towels. Press lightly to remove as much brine as possible before chopping and adding to the salad.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.