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🍽️ Baguette Rolls with Grilled Vegetables and Tuna

1548 kcal · 30 min · 4 servings

Ingredients

• 1 bell pepper
• 80 ml olive oil
• 2 sprigs thyme
• 200 g tuna ( tuna)
• salt
• pepper (from the mill)
• lemon juice
• 1 garlic clove
• 1 tsp hot mustard
• 2 tbsp red wine vinegar
• 2 tomatoes
• 4 sprigs basil
• 0.5 red onion
• 10 black olives
• 4 leaves oakleaf or romaine lettuce
• 2 baguette rolls

Instructions

1. 1. Preheat the grill or set the oven to the highest temperature.
2. 2. Core the peppers, wash them, and cut them lengthwise into eight strips. Place them under the grill or in the oven with the cut side facing down. Grill until the skin turns dark and blisters. Remove, let cool, and peel off the skin.
3. 3. Place the tuna steaks on aluminum foil brushed with oil. Grill for 4 minutes on each side. Season with salt and pepper, drizzle with some lemon juice, and let cool.
4. 4. Peel the garlic and press it through. Add it to a bowl along with mustard, vinegar, half a teaspoon of salt, pepper, and the remaining olive oil. Whisk everything together to make a vinaigrette (a sauce made of oil and vinegar).
5. 5. Slice the tomatoes into thin rounds. Wash the basil and pick off the leaves. Peel the onion and slice it into thin rings.
6. 6. Pitted the olives. Wash the salad greens, pat them dry, and chop them finely.
7. 7. Roughly flake the tuna with your fingers.
8. 8. Halve the baguette rolls. Remove some bread from the center and drizzle each half with one teaspoon of the vinaigrette.
9. 9. Layer the bottom halves of the bread with the tomato slices first, then the basil, tuna, peppers, and onion rings.
10. 10. Mix the remaining vinaigrette with the salad and olives and place the mixture on the onion rings. Place the top halves of the bread on top, press down slightly, wrap the rolls in foil, and let them marinate in the refrigerator for about 2 hours.

Nutrition per serving

• kcal: 1548
• Protein: 60 g · Fett/Fat: 113 g · Carbs: 72 g