1 Fraternité Baguette
150g Nicola potatoes, cleaned, peeled & left whole
80ml extra virgin olive oil
Juice of 1 lemon
20g Dijon mustard
10g sea salt
50g red onion, peeled & finely sliced into rings
1 x 425g tin good quality tuna, drained & broken into large chunks
15g baby capers
50g white anchovies
100g green beans, topped, blanched & refreshed
50g black olives (pitted)
½ punnet of cherry tomatoes, halved
3 eggs, soft boiled & peeled
Butter for spreading on baguette
1 In a saucepan, cover potatoes with salted cold water, bring to a simmer and cook until tender. Drain and allow to cool a little, just enough to be handled.
2 In a bowl large enough to hold the potatoes whisk oil, lemon juice, mustard, honey and salt.
3 Chop the potatoes into bite-sized chunks and place into dressing.
Stir through allowing the dressing to coat each piece all over.
4 Place baguette into a preheated oven at 180°C for 5mins, or until warmed through.
5 To assemble - cut the baguette in half length-ways, spread with butter, layer potatoes and the remaining ingredients, spreading evenly. Leave the eggs until last and then drizzle some of the remaining dressing over the filling before topping with the other half of the baguette.
Cut into four and serve to eagerly awaiting baguette lovers.