Ingredients
red onion
¼
red wine vinegar
2tbsp
fresh baguette
1
extra virgin olive oil
garlic clove
1
tuna in olive oil
1 x 200g can
mayonnaise
75g
anchovies
4
pitted black olives
12
ripe tomatoes
2
little gem lettuce
½
salted crisps
a large handful
sea salt and freshly ground black pepper
Serves
2
| Time7 mins
red onion
¼
red wine vinegar
2tbsp
fresh baguette
1
extra virgin olive oil
garlic clove
1
tuna in olive oil
1 x 200g can
mayonnaise
75g
anchovies
4
pitted black olives
12
ripe tomatoes
2
little gem lettuce
½
salted crisps
a large handful
sea salt and freshly ground black pepper
Serves
2
| Time7 mins
Method
Preheat your grill to high. Slice the red onion or shallot as finely as you can and place in a bowl with the red wine vinegar and a generous pinch of salt. Toss together and set aside to pickle lightly.
Slice the baguette in half horizontally and toast, cut side up, under the hot grill for a couple of minutes until golden. Then transfer to a board and drizzle with olive oil. Cut the garlic clove in half and rub the cut side all over the toasted bread. Now get all the remaining components ready. Drain the tuna and mix into the mayonnaise in a bowl, seasoning to taste. Halve the anchovies lengthways. Roughly chop the black olives. Slice the tomatoes and roughly shred the lettuce.
Now start compiling your sandwich. Start by spreading over the tuna mayo. Lay over the tomato slices, then the shredded lettuce and top with the halved anchovies and chopped olives, then add the pickled onions and a generous scattering of crisps. Sandwich together and get stuck in.
Ingredients
red onion
¼
red wine vinegar
2tbsp
fresh baguette
1
extra virgin olive oil
garlic clove
1
tuna in olive oil
1 x 200g can
mayonnaise
75g
anchovies
4
pitted black olives
12
ripe tomatoes
2
little gem lettuce
½
salted crisps
a large handful
sea salt and freshly ground black pepper
Method
Preheat your grill to high. Slice the red onion or shallot as finely as you can and place in a bowl with the red wine vinegar and a generous pinch of salt. Toss together and set aside to pickle lightly.
Slice the baguette in half horizontally and toast, cut side up, under the hot grill for a couple of minutes until golden. Then transfer to a board and drizzle with olive oil. Cut the garlic clove in half and rub the cut side all over the toasted bread. Now get all the remaining components ready. Drain the tuna and mix into the mayonnaise in a bowl, seasoning to taste. Halve the anchovies lengthways. Roughly chop the black olives. Slice the tomatoes and roughly shred the lettuce.
Now start compiling your sandwich. Start by spreading over the tuna mayo. Lay over the tomato slices, then the shredded lettuce and top with the halved anchovies and chopped olives, then add the pickled onions and a generous scattering of crisps. Sandwich together and get stuck in.