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
¼ cup olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 clove garlic, crushed
sea salt and freshly ground pepper
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.