Tuna Baguette with Capers and Red Onion
Ingredients
- 350g / 12.3oz canned tuna in water, drained
- 250g / 2 cups lettuce leaves
- 120g / 1 mini baguette
- 60g / 2 tablespoons light mayonnaise
- 30g / 1 ounce finely chopped red onion
- 25g / 1 ounce capers, drained
- 20g / 1 tablespoon finely chopped parsley
- 15g / 0.5 ounce thinly sliced celery
- 1 hard-boiled egg, peeled and chopped
- 5g / 1 teaspoon white wine vinegar
- Salt and pepper to taste
Instructions
1. Preheat your toaster or toaster oven to 200°C (400°F) to toast the baguette until it's lightly browned and crispy.
2. In a large mixing bowl, combine 120g (4.3 oz) of canned tuna, 15g (1 tablespoon) of capers, 15ml (1 tablespoon) of vinegar, 1 egg, and 30g (1/4 cup) of thinly sliced red onion.
3. Season the mixture with salt and pepper to taste, making sure not to overseason.
4. Spread a thin layer of light mayonnaise on the toasted baguette slices, about 15g (1 tablespoon) per slice.
5. Top the mayonnaise layer with the tuna salad, followed by a handful of fresh lettuce leaves, 2 stalks of celery, and a sprinkle of chopped parsley.
6. Serve the tuna salad sandwiches immediately and enjoy!
Tools
- Knife
- Cutting board
- Can opener
- Mixing bowl
- Measuring cups and spoons
- Toaster
- Plate
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