The combo of canned tuna, mayo, spring onion and lemon is an old-time fave. Vamp it up with some capers and a splash of red wine vinegar and throw it into a loaf of French bread with salad fixings for a great pan bagna-style sandwich to share.
|400 g||Tinned tuna in oil, drained (Main)|
|1||Spring onion, thinly sliced|
|¼ cup||Mayonnaise, good quality|
|2 Tbsp||Chopped capers|
|2 tsp||White wine vinegar|
|1 tsp||Lemon zest, finely grated|
|1||Baguette, or 3 ficelles (Main)|
|¼ cup||Tapenade, or pesto|
|3||Eggs, hardboiled, peeled and sliced (Main)|
|2||Roasted red peppers, thinly sliced, optional|
|1 handful||Lettuce, or rocket leaves|
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- Combine tuna, spring onion, mayonnaise, capers, vinegar, lemon zest, salt and pepper in a bowl.
- Split the bread in half lengthwise, leaving one long side attached as a hinge. Spread both sides with tapenade or pesto.
- Lay egg slices one half, top with tuna mixture and red peppers, if using. Tuck in a layer of lettuce or rocket leaves and finish with salt and pepper to serve.
More simple sandwich recipes from Annabel
FromEssential Annabel Langbein(Annabel Langbein Media, $65), a compendium of Annabel’s best-ever savoury recipes and cooking tips. For more, visitannabel-langbein.com