Tuna nicoise roll

Annabel Langbein Media

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.

Ingredients

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

Directions

1. Combine tuna, spring onion, mayonnaise, capers, vinegar, lemon zest, salt and pepper in a bowl.
2. Split the bread in half lengthwise, leaving one long side attached as a hinge. Spread both sides with tapenade or pesto.
3. 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

• Chicken mayo sandwich
• Roast beef and rocket sandwiches

FromEssential Annabel Langbein(Annabel Langbein Media, $65), a compendium of Annabel’s best-ever savoury recipes and cooking tips. For more, visitannabel-langbein.com