Spanish tuna baguette sandwich with garlic alioli
Spain on a Fork · ♥ 1.3K likes · 44.1K views · 7 min video
Read about tuna in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 can cans of tuna in olive oil
Drain two cans of tuna in olive oil in a fine sieve over a bowl and flake for a few seconds to shed the excess oil, without drying it out. Keep the oil for dressing or eggs.
- 1 whole tomato
- 2 slices red onion
- black pitted olives
- 2 slices English cucumber
Thinly slice a tomato, a couple slices of red onion, a handful of pitted black olives and a couple slices of English cucumber.
- 2 leaves green leaf lettuce
- ½ cup mayonnaise
- 1 cloves garlic
- 5 ml fresh lemon juice
- 15 ml extra virgin olive oil
- sea salt
- freshly cracked black pepper
For the alioli, put half a cup of mayonnaise in a bowl, finely grate in a large garlic clove, add a teaspoon of lemon juice and a tablespoon of extra virgin olive oil, season with sea salt and black pepper and whisk until creamy.
- 1 piece crunchy baguette
Cut a 6-inch piece of baguette and split it.
Layer lettuce and tomato slices on the bottom, season the tomato with salt and pepper, then add tuna, olives, red onion and cucumber.