2 Serves
108 Mins
10 g
7 g
24 g
Slice the top off the crusty bread and carefully scoop out some of the soft interior to create a bowl-like shell.
Ingredients, vitamins, and health benefits
Tuna In Olive Oil
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Vitamin E
3 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
28 µg / 400 µgCalcium
68 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
15 mg / 420 mgPhosphorus
134 mg / 1,250 mgPotassium
204 mg / 4,700 mgSodium
934 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
21 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
5 g / 20 gCholesterol
198 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
In a mixing bowl, combine the tuna in olive oil, sliced hard-boiled eggs, nicoise olives, and chopped onion.
Drizzle the mixture with extra virgin olive oil and season with salt and black pepper to taste.
Fill the hollowed bread with the tuna mixture, pressing it down firmly to ensure it is packed tightly.
Replace the top of the bread, wrap the sandwich tightly in plastic wrap, and place it in the refrigerator to press for at least 80 minutes before serving.
Hard Boiled Eggs
Nicoise olives
Onion
Extra Virgin Olive Oil
Salt
Black Pepper
Vitamin A
93 µg / 900 µgVitamin C
2 mg / 90 mgVitamin D
1 µg / 20 µgVitamin E
3 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
28 µg / 400 µgCalcium
68 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
15 mg / 420 mgPhosphorus
134 mg / 1,250 mgPotassium
204 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
5 g / 20 gCholesterol
198 mg / 300 mgCaffeine
0 mgNet Carbs
41
g95
g8
g
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FrenchZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
21 µg / 55 µgAlcohol
0 g