Pain baignant


Ingredients 13
Servings 4
Time

Ingredients

  • 4
    crispy white rolls
  • olive oil
  • 3
    cloves garlic, crushed
  • 8
    lettuce leaves
  • 3
    ripe tomatoes, sliced
  • 185
    g
    can tuna chunks
  • 3
    hard-boil eggs, sliced
  • 1
    green pepper, seeded and sliced
  • salt and milled pepper
  • lemon juice
  • 12
    black olives, stoned
  • 8
    anchovy fillets (optional)
  • 15
    ml
    chopped parsley
 

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.
 

Read more on: fish/seafood
 

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