Food Recipes Tuna Niçoise Baguette 3.8 (5) Add your rating & review Sandwiches run the gamut from just fine to absolutely incredible. In the case of this recipe, it’s the latter. By Grace Elkus Grace Elkus Grace Elkus is a food writer and editor with over a decade of experience in culinary media. Highlights: * Associate food editor at Real Simple, where she developed recipes, wrote food stories, and assisted with styling * Deputy food director at Kitchn, where she and her team were responsible for 100 recipes a month * Currently the content lead for JOKR Real Simple's Editorial Guidelines Updated on July 18, 2018 Print Rate It Share Share Tweet Pin Email Photo: Jen Causey Prep Time: 0 mins Hands On Time: 20 mins Chill Time: 1 hrs Total Time: 1 hrs 20 mins Yield: 4 Jump to Nutrition Facts This recipe transforms ingredients of a classic niçoise salad into a new classic sandwich. We start by filling a baguette with green beans, tuna, olives, herbs, vinaigrette, and peppers. Then we wrap up the entire baguette and press until the flavors meld and the sandwich bursts with flavor. Because this sandwich needs at least an hour to marinate, it’s perfect for packing in picnic baskets, backpacks, or lunch bags. Shopping tip: Look for vibrant, plump green beans that are still crisp, since you’ll be eating them raw. Ingredients 1 baguette (about 16-inches long) ½ cup plus 1 tablespoon olive oil, divided 1 cup loosely packed fresh basil leaves, torn ¼ cup red wine vinegar 1 tablespoon Dijon mustard ¼ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 1 small red onion, thinly sliced 1 (6-oz can) solid white tuna in spring water, drained and flaked 6 ounces green beans, trimmed and halved crosswise ¾ cup pitted Niçoise olives, coarsely chopped ½ cup roasted red peppers, torn if large ½ cup packed fresh flat-leaf parsley leaves and tender stems Directions Slice baguette in half lengthwise without cutting all the way through. Brush the bottom half with 1 tablespoon oil and arrange basil leaves on top. Set aside. Whisk vinegar, mustard, salt, and black pepper in a large bowl. Add onion and toss to combine. Set aside to marinate, about 10 minutes. Remove onion from bowl and arrange on top of basil. Reserve vinegar mixture. Slowly whisk the remaining ½ cup oil into the vinegar mixture. Add tuna, green beans, and olives. Toss and then add the mixture to the baguette. Top with red peppers and parsley, and then close the baguette. Wrap baguette tightly with plastic wrap and place between two baking sheets. Place a heavy skillet on the top baking sheet to compress. Chill, pressed, for between 1 and 4 hours. Unwrap and slice crosswise into 4 sandwiches. A classic salad plus the flavor-enhancing technique of a Muffuletta. A crunchy baguette gets stuffed with lightly-dressed tuna, green beans, olives, herbs, roasted red peppers, and onion. Wrapping it in plastic and placing weight on the sandwich allows for the flavors to meld. A breeze to transport, just slice up at your destination. Get the recipe: Tuna Niçoise Baguette. Jen Causey Rate it Print Nutrition Facts (per serving) 604 Calories 37g Fat 46g Carbs 19g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 604 % Daily Value * Total Fat 37g 47% Saturated Fat 4g 20% Cholesterol 17mg 6% Sodium 1312mg 57% Total Carbohydrate 46g 17% Total Sugars 3g Protein 19g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.