Pain baignant

Fairlady
4 servings
Rate this recipe
Fish/Seafood

By Food24 November 03 2009
Recipe Disclaimer
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Ingredients (13)

4.00 bread — crispy white rolls
fresh chillies — 573
3.00 garlic — cloves, crushed
8.00 lettuce
3.00 tomatoes — sliced
185.00 g tuna — tinned chunks
3.00 eggs — hard-boiled, sliced
1.00 green pepper — deseeded and sliced
salt and freshly ground black pepper
lemon juice
12.00 olives — black, pitted
8.00 anchovy fillets — optional
15.00 ml fresh parsley — chopped
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Method:

Halve rolls and pull out soft centres. Mix a little olive oil with garlic and brush insides of rolls liberally.
Place 1 or 2 lettuce leaves in bottom half of each roll. Add sliced tomato, tuna, egg and green pepper. Season, then squeeze lemon juice over.
Add olives, anchovies and parsley and cover with remaining lettuce.
Top with other half or roll, wrap in foil and weight down with a plate. If possible, chill for a 1 hour before serving.



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