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4 Serves
89 Mins
Preheat your oven to 190°C. Slice the top off the baguette lengthwise and carefully scoop out the soft bread inside to create a hollow shell.
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FrenchVitamin E
8 mg / 15 mgVitamin K
17 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
18 µg / 400 µgCalcium
45 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
16 mg / 420 mgPhosphorus
53 mg / 1,250 mgPotassium
143 mg / 4,700 mgSodium
1000 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
12 µg / 55 µgFiber
2 g / 28 gSugar
3 g / 50 gSaturated Fat
8 g / 20 gCholesterol
11 mg / 300 mgCaffeine
0 mgNet Carbs
53 gAlcohol
0 g
In a mixing bowl, combine the tuna in olive oil, chopped anchovies in oil, and sliced pitted black olives. Use a fork to mash the mixture until well combined.
Heat a small amount of extra virgin olive oil in a frying pan over medium heat. Add finely diced onion and minced garlic, sautéing until softened and fragrant.
Stir the sautéed onion and garlic into the tuna mixture. Season the filling with salt and black pepper to taste.
Stuff the prepared baguette shell generously with the tuna mixture. Place the filled baguette on a baking sheet and bake in the preheated oven until the bread is golden and crispy.
12
g38
g5
g
French