Make Ahead Tuna Salad Niçoise Baguette

Submitted by English_Rose

"Layers of freshly seared tuna and nicoise salad deliver big, bold flavours in this sensational make-ahead baguette. Time does not include overnight chilling."

 

• Ready In: 33mins
• Ingredients: 18
• Serves: 1

ingredients

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

• For the marinade

• 4.92 ml fennel seed
• 2.46 ml salt
• 1 lime, zest of, finely grated
• 4.92 ml vegetable oil

• For the baguette filling

• 56.69 g green beans, blanched
• 3 eggs, boiled for 6 minutes
• extra virgin olive oil
• 198.44 g cherry tomatoes, halved
• 1 cucumber, sliced
• 396.89 g artichoke hearts, drained and sliced thickly
• 1 red onion, thinly sliced
• salt & freshly ground black pepper
• 14.79-29.58 ml French dressing
• 56.69 g chives
• 56.69 g black olives, pitted
• 4 anchovy fillets, rinsed

directions

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 plastic wrap. Chill in the refrigerator overnight with a weight on top if possible.
4. Cut into thick slices and serve.