Ingredients

The following ingredients have 4 Servings
  • 1 x Taste The Difference stone-baked baguette
  • 2 tbsp olive oil
  • a good squeeze of juice from 1⁄2 lemon
  • 6 anchovy fillets, finely chopped
  • 1⁄4 tsp Dijon mustard
  • 1 tbsp capers, finely chopped
  • 1 pickled gherkin, finely chopped
  • 6 olives, stoned and finely chopped
  • 1 echalion shallot, peeled and finely chopped
  • 2 tbsp finely chopped parsley
  • 1 x 160g tin tuna in spring water, drained
  • 4 tbsp soft butter
  • 16 slices of cucumber

Instruction

  • Cut the baguette in half horizontally.
  • Whisk the olive oil with the lemon juice until emulsified, then mix in the anchovies and mustard. Add the capers, gherkin, olives, shallot, parsley and some salt and pepper. Mix well then combine with the tuna.
  • Butter both sides of the baguette, then top with the tuna filling and the cucumber slices. Close the baguette, cut into 4 pieces, and serve.