← All recipes

🍽️ Fresh Tuna and Vegetable Baguette

326 kcal · 30 min · 4 servings

Ingredients

• 1 red bell pepper
• 2 tomatoes
• 2 spring onions
• 1 stalk celery
• 50 g black olives (pitted)
• 1 tbsp capers
• 2 anchovies
• 120 g tuna can (in oil)
• 2 tbsp freshly chopped basil
• salt
• 1 tsp lemon juice
• pepper (from the mill)
• 1 baguette

Instructions

1. 1. Wash the bell pepper thoroughly.
2. 2. Cut the bell pepper in half and remove the inside.
3. 3. Cut the bell pepper into thin strips.
4. 4. Wash the tomatoes.
5. 5. Cut the tomatoes into quarters.
6. 6. Remove the seeds from the tomatoes.
7. 7. Cut the tomatoes into strips as well.
8. 8. Wash the spring onions.
9. 9. Remove the ends of the spring onions.
10. 10. Slice the spring onions into thin rings.
11. 11. Wash the celery.
12. 12. Remove the tough fibers and ends from the celery.
13. 13. Slice the celery into very thin rounds.
14. 14. Drain the olives.
15. 15. Finely chop the olives.
16. 16. Pat the capers dry with a kitchen towel.
17. 17. Pat the anchovies dry with a kitchen towel.
18. 18. Place all prepared vegetable and seasoning ingredients into a large bowl.
19. 19. Add the tuna along with the oil from the can to the bowl.
20. 20. Add the basil.
21. 21. Mix all ingredients thoroughly together.
22. 22. Season the mixture with salt.
23. 23. Add some lemon juice.
24. 24. Season with black pepper to taste.
25. 25. Cut the baguette once lengthwise.
26. 26. Carefully remove the soft inner part of the bread.
27. 27. Make sure to leave a border of about 2 centimeters on the bread.
28. 28. Fill the hollowed-out baguette with the tuna and vegetable mixture.
29. 29. Wrap the filled baguette in cling film.
30. 30. Keep the baguette cool until you are ready to serve it.
31. 31. Remove the cling film from the baguette.
32. 32. Cut the baguette into bite-sized pieces.

Nutrition per serving

• kcal: 326
• Protein: 16 g · Fett/Fat: 8 g · Carbs: 46 g