Mediterranean Tuna Baguette Delight
This exquisite Mediterranean Tuna Baguette Delight captures the vibrant flavors of the South of France, making it a perfect choice for a leisurely lunch or a delightful snack. The recipe, discovered in an ancient edition of Readers Digest, features the sumptuous combination of fresh tomatoes, briny olives, and tender tuna, all nestled in a crusty, homemade baguette. Though it requires a bit of patience to allow the flavors to meld beautifully, the end result is a gourmet sandwich experience that tantalizes the taste buds and transports you to a sun-drenched seaside café.
4
Servings
220
Calories
11
Ingredients
Ingredients
large tomatoes
2 (peeled and chopped)
black olives
5 (pitted and finely chopped)
salt
1/4 teaspoon (to taste)
baguette
6 ounces (about 24 inches long)
extra virgin olive oil
1 1/2 tablespoons (divided)
large onion
1 (sliced)
large green pepper
1 (sliced)
canned tuna in water
12 ounces (drained (2 cans of 6 oz each))
white wine vinegar
2 tablespoons (for drizzling)
garlic cloves
2 (minced)
anchovy paste
1/4 teaspoon (for flavor)
Instructions
1
In a medium bowl, mix together the chopped tomatoes, finely chopped black olives, and salt. Allow this mixture to sit for about 15 minutes to let the flavors develop and the juices flow.
2
While the tomato mixture is resting, prepare the baguette. Carefully slice the baguette almost in half lengthwise, creating a pocket, but be cautious not to cut all the way through. Gently remove about 1/2 cup of the soft bread from the center to create space for the filling.
3
Brush the cut sides of the baguette with 1/2 tablespoon of extra virgin olive oil. Spread the prepared tomato and olive mixture evenly on the bread, allowing any collected juices to seep in.
4
Next, thinly slice the onion into semi-circles and layer the slices over the tomato mixture. Follow with layers of sliced green pepper and the drained tuna.
5
In a small bowl, whisk together the remaining extra virgin olive oil, white wine vinegar, minced garlic, and anchovy paste. Drizzle this flavorful dressing over the layered ingredients in the baguette.
6
Wrap the filled baguette tightly in plastic wrap and weight it down with a heavy skillet. Let it sit at room temperature for approximately 30 minutes to allow the ingredients to meld and the bread to absorb the flavors.
7
After the resting time, cut the baguette diagonally into 4 equal sandwiches. Serve immediately and enjoy the explosion of Mediterranean flavors!
Nutrition Information
13.5g
Fat
20g
Carbs
9g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Mediterranean Tuna Baguette Delight?
It is a gourmet sandwich featuring fresh tomatoes, black olives, and tender tuna on a crusty baguette, inspired by the flavors of the South of France.
What are the primary ingredients for this recipe?
The recipe requires tomatoes, black olives, salt, a baguette, extra virgin olive oil, onion, green pepper, canned tuna in water, white wine vinegar, garlic, and anchovy paste.
How many calories are in one serving?
Each serving contains approximately 220 calories.
How many servings does this recipe yield?
The recipe is designed to make 4 servings.
What is the protein content of this sandwich?
Each serving provides 9 grams of protein.
How long should the tomato and olive mixture sit?
The mixture should sit for about 15 minutes to allow the flavors to develop and the juices to flow.
Why do I need to remove some of the bread from the baguette?
Removing about 1/2 cup of the soft center creates a pocket to properly hold the tuna and vegetable filling.
What type of tuna is used in this recipe?
The recipe calls for 12 ounces of canned tuna in water, drained.
How do you prepare the dressing for the baguette?
Whisk together extra virgin olive oil, white wine vinegar, minced garlic, and anchovy paste.
Is there a specific way to slice the baguette?
Slice it almost in half lengthwise to create a pocket without cutting all the way through.
How much fat is in each serving?
There are 13.5 grams of fat per serving.
What is the carbohydrate count per serving?
Each serving contains 20 grams of carbohydrates.
Why is the baguette weighted down with a skillet?
Weighting it down helps the ingredients meld together and allows the bread to absorb the flavorful dressing and juices.
How long should the assembled baguette rest?
It should sit at room temperature for approximately 30 minutes while weighted down.
What kind of olives are recommended?
The recipe specifies 5 black olives, pitted and finely chopped.
Can I use any type of vinegar?
The recipe specifically calls for 2 tablespoons of white wine vinegar.
What type of bread is best for this sandwich?
A 6-ounce, 24-inch crusty homemade baguette is recommended.
How many garlic cloves are used in the dressing?
The recipe uses 2 minced garlic cloves.
What is the purpose of the anchovy paste?
Anchovy paste is used to add a depth of Mediterranean flavor to the dressing.
How should the final sandwich be cut?
Cut the baguette diagonally into 4 equal sandwiches.
Are the onions and peppers cooked?
No, the onions and green peppers are thinly sliced and layered raw to provide fresh texture.
What is the origin of this recipe?
The description notes it was discovered in an ancient edition of Readers Digest.
Is this sandwich served hot or cold?
It is served at room temperature after resting for 30 minutes.
How many ingredients are in the recipe?
The recipe has a total of 11 ingredients.
Is there any salt added to the recipe?
Yes, 1/4 teaspoon of salt is mixed with the tomatoes and olives.
What category does this recipe fall under?
It is categorized as a Lunch or Snack item.
How much olive oil is used total?
The recipe uses 1.5 tablespoons of extra virgin olive oil, divided.
Should the tomatoes be peeled?
Yes, the recipe suggests using 2 large tomatoes that have been peeled and chopped.
What tags are associated with this recipe?
Tags include tuna sandwich, mediterranean, lunch, baguette, gourmet sandwich, healthy snack, and seafood.
Can this be eaten immediately after assembly?
While you can, it is best to wait 30 minutes for the flavors to meld and the bread to absorb the juices as directed.