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Tuna & White Bean Salad on Baguette

TunaSanwich1

I decided to make this recipe after seeing it on the morning news. The recipe comes courtesy of Laura Calder, one of my favourite Food Network Canada hosts. I love the soft, roasted peppers in this recipe, the healthy olive oil and tangy citrus flavour. Make sure you use a good baguette for this…I don’t eat bread often, so the crusty, toasted outside and soft inside of the rustic French baguette we bought was quite a treat. I was quite surprised that there was no cheese in this recipe, and I thought about adding some but after biting into the sandwich, I realized it doesn’t need anything else. This ain’t your mama’s brown bag tuna sandwich!

TUNA AND WHITE BEAN SALAD ON TOASTED BAGUETTE

Recipe Courtesy of Laura Calder – French Cooking at Home

  • 2 red peppers
  • 1 yellow pepper
  • 1 orange pepper
  • About 1/2 cup olive oil, more for the baguette
  • 3 garlic cloves, minced
  • 3 celery ribs, sliced
  • A scant cup (100 g) pitted Kalamata olives, roughly chopped
  • A few handfuls of fresh parsley leaves
  • 2 cups cooked cannellini beans (use white kidney if you can’t find cannellini)
  • Salt and pepper
  • Zest and juice of 2 lemons, more to taste
  • 14 ounces (390 g) high-quality tuna chunks packed in olive oil, drained (about 3 cans)
  • 1 to 1 1/2 baguettes

Heat the oven to 350°F (180°C). Seed and julienne the peppers, toss on a baking sheet with a few tablespoons of olive oil, spread into a single layer, and bake until soft, about half an hour. Remove from the oven and turn the heat up to 400°F (200°C).

Tip the peppers into a large bowl. Add the garlic, celery, olives, parsley, and beans. Season with salt and pepper, and toss with the lemon zest and juice and the remaining olive oil. Add the tuna last and carefully mix it in with your hands so the chunks don’t break up too much. Taste and adjust the seasonings.

Slice the baguette(s) in half lengthwise and then into pieces the length of the palm of your hand. Arrange on the baking sheet and drizzle with olive oil. Toast until golden and crisp on top but still squishy within, about 5 minutes.

Put a piece of toast on each plate and top with a generous heap of the salad, including the juices.

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  • Wow..your pictures make this look stunning! And for once it looks like a roll that will actually fill you 🙂

  • evan

    This dish is beautiful-both to the eyes and the palate-and it’s packed with nutritious ingredients. Love how the luscious salad is served over a crunchy baguette. Thank you for featuring this recipe.

  • Thank you Orla! They are quite filling!

  • Thanks!!

  • YOu’re right, Not you’re mama’s tuna sandwich indeed. I like that there’s cannellini beans in the recipe. Sounds delicious.

  • This looks beautiful!

  • You know I got so tired of my usual plain tuna salad sandwiches that I haven’t eaten tuna for months now. This looks like the perfect recipe to reignite my love for the fish!

  • Wow! this looks amazing! I’ve shared on my blog and can’t wait to make for lunch.

  • Thank you France! The beans are a great addition!

    Thanks Jennifer!

    Thanks Xiaolu, hope it gets you out of your tuna rut!

    Thanks for sharing Erin, great to find your blog!

  • Look at your pretty julienned peppers… I like that you added bean to the tuna – a healthy carbohydrate complement – lovely!

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