Tuna Niçoise Baguette.


Bring a pot of water to boil and blanch the green beans for 1-2 minutes, or until just tender. Drain and transfer to a bowl of iced water to refresh. Once cooled, add to a mixing bowl and set aside.

Add eggs to the boiling water and cook for 6 minutes. Drain and cool under cold running water, then gently peel, slice and add to the beans. To the same bowl, add the canned tuna, tomatoes, olives, onion, basil and chives. Season to taste with salt and black pepper.

In a small bowl, whisk the olive oil, lemon juice, vinegar, anchovies and garlic. Season to taste, then pour over the salad mixture and toss to coat.

Slice the baguette in half, spread with aioli, add the filling and serve.


  • 150g baby green beans, trimmed and cut into 4-5 cm lengths
  • 2 eggs
  • 1x 155g KIN canned tuna
  • 75g cherry tomatoes, quartered
  • 25g small black olives, pitted and sliced
  • ¼ red onion, finely sliced
  • 2 tbsp basil leaves
  • 1 tbsp chives, finely chopped
  • Salt and pepper, to taste
  • 3 tsp extra virgin olive oil
  • 1 tsp lemon juice
  • 1 tsp red wine vinegar
  • 2 anchovy fillets, finely chopped
  • 1 small garlic clove, minced
  • 1 baguette, or 2 crusty bread rolls
  • Aioli, to serve

Recipe developed by @madeby.mandy

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