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Baguette Sandwiches with Salad Niçoise

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Baguette Sandwiches with Salad Niçoise
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 35 min.
Ready in
0
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Ingredients

for
4
Ingredients
2
1
ripe Avocado
2 tablespoons
2
6
200 grams
Tuna (canned)
1 tablespoon
freshly chopped Parsley
2 tablespoons
1
1
Red Onion
2 tablespoons
black, pitted Olives
6 tablespoons

Preparation steps

1.

Cook eggs in boiling water for 8-10 minutes, drain, rinse with cold water, peel and let cool.

2.

Halve avocado and pit, press out pulp carefully from skin and cut into narrow strips, drizzle with 1 tablespoon of lemon juice. Rinse and dry tomatoes and radishes, cut into thin slices. Drain tuna, tear apart with a fork and combine with parsley, remaining lemon juice and olive oil. Season to taste. Cut eggs into slices.

3.

Cut baguette into 4 equal pieces, cut  horizontally in half and cover  bottom halves with tuna. Layer radishes, tomatoes, eggs and avocado on tuna.

4.

Peel onion and slice. Cut olives into thin rings. Spread baguette tops with mayonnaise, layer with onion and olives and place on bottom halves. If desired, serve with butter peanut beans.