Tuna, Artichoke and Vegetable Salad on Baguette
- 8 leaves Lettuce
- 50 grams Cucumber
- 2 tomatoes
- 1 can Tuna (plain, canned)
- 100 grams black Olives (pitted)
- 1 jar Artichoke hearts (about 150 grams drained)
- ½ bunch Basil
- ½ teaspoon Mustard
- peppers (freshly ground)
- 2 tablespoons White vinegar
- 5 tablespoons olive oil
- 2 hard-boiled eggs
- 4 Baguette
Rinse the lettuce, spin dry and tear into bite-sized pieces. Rinse the cucumber and thinly slice. Rinse the tomatoes, core and cut into wedges.
Drain the tuna, olives and artichoke hearts. Cube the tuna with a fork roughly. Halve the artichokes. Rinse the basil, shake dry and pluck the leaves. Combine the tuna, olives, artichokes and basil in a bowl. In a separate bowl, whisk the mustard with the salt, pepper and vinegar. Gradually whisk in 3 tablespoons of olive until until emulsified. Toss the dressing with the salad ingredients.
Peel and quarter the eggs. Cut the baguettes in half and scoop out some of the bread. Brush the bottom of the baguettes with the remaining olive oil and season with salt and pepper to taste. Divide the salad mixture and eggs between the baguettes and sandwich with the tops. Serve immediately.