Tuna Baguette

Tuna Baguette1©BondingTool

All Day On-The-Go Meal.

Tuna Baguette2©BondingTool

I’ve used Tuna but you can use cooked Crabmeat, Chicken or Hard-boiled Eggs, Lobster and Avocado as fillings. If you don’t like baguette, try croissant, brioche, ciabiatta, panini, gluten free, basically any bread you fancy.

Tuna Baguette Recipe (serves 2)

1 small crusty French Baguette, sliced down the center lengthwise.
1 canned Tuna (in Oil or Water, I used Chunk Light).
Mayonnaise, to taste (full or low fat, I used full fat) .
Salt, to taste.
Pepper, to taste (coarsely ground Black Peppercorns or White Pepper Powder).
¼ cup Red or White Onions, diced – or to desired amount (sometimes, I use fresh or canned Water Chestnuts in place of onions and skip the rest of the ingredients below – this is super lazy I know).
1-2 tablespoons Capers, drained (and chopped, if desired).
A few Black Olives, pitted and sliced, optional and to desired amount.
¼ cup Lettuce, shredded – or to desired amount (or any fancy salad you like; Romaine, Baby Spinach, Arugula, even Rocket).
1 small Tomato, sliced – or to desired amount.
A few slices of Cucumber – or to desired amount.
Add a generous squeeze of fresh Lemon juice to intro citrus tang or to cut the “oily” feel of rich mayonnaise.

1-2 teaspoons Olive Oil for brushing on baguetter before toasting.

Method & Assembly:
If using home oven, preheat at 180-200°C or 400°F. There’s no need to preheat if you have the special table-top toaster for chunky breads.

1. Put tuna, onions, capers and black olives in a bowl and mix in the desired amount of mayonnaise, salt and pepper. Set aside.

2. Brush olive oil on the inner side of baguette and toast for about 5 – 10 minutes depending on the heat of your oven/toaster till golden and slightly browned around the edges.

3. Place the shredded lettuce (salad of your choice) on the bottom of halved baguette, top with a few slices of tomatoes and cucumber.

4. Spread the seasoned tuna filling evenly on top of vegetables and cover with the top half of baguette.

5. Slice into 2 and serve with extra side of salad with balsamic vinegar, if desired.


How much canned tuna is safe to eat?
There are two main kinds of canned tuna: chunk light and solid or chunk white (albacore). Albacore is a larger species of tuna, with mercury levels almost three times higher than those of the smaller skipjack, which is used in most canned light tuna.
For this reason, parents should be especially mindful of their kids’ tuna consumption. The recommendations below are based on EPA’s guidance and current estimates of average mercury content in the two most popular types of canned tuna:
Canned white, or albacore (0.32 parts per million of mercury). Children up to age six can eat up to one 3-ounce portion a month; children ages 6–12, two 4.5-ounce portions a month. Adults, including pregnant women, can safely eat it up to three times a month (women, 6-ounce portions; men, 8-ounce portions). Luckily, some brands of canned or pouch albacore contain significantly less mercury than well-known national brands, since they use smaller, lower-mercury fish.
Canned light – the safer choice (0.12 parts per million of mercury). Children up to age six can eat it up to three 3-ounce portions per month. Older children and adults can safely eat it once a week. But products labeled “gourmet” or “tonno” may contain mercury levels comparable to canned white, since they are made with bigger yellowfin tuna. Therefore, watch out for this label and eat it less often.
A better alternative to tuna is canned salmon (mostly sockeye or pink from Alaska), which is low in contaminants and high in heart-healthy omega-3s. It’s also sustainably caught in Alaska and similarly priced, making it a great choice all-around.
Information and Photo Credit: EDF

And if making a sandwich is too much on a weekend, order a home delivery Pizza!

Now if making a sandwich is too much work on a weekend, order in a Pizza and…


Enjoy a home movie, with an ice cold beer!

Happy weekend 🙂

21 Responses to “Tuna Baguette”
  1. Tina Evans says:

    Oh this is my kind of weekend! Both the pizza and the sandwich 🙂 and that bread! Nom.

  2. Yum! It’s hard to beat a good tuna sandwich! 🙂 I love the addition of olives; that saltiness works wonders with canned tuna. P.S. That pizza looks delish, too!

    • Sam Han says:

      Thanks Julie. I’m happy you enjoy olives and this simple meal. Your food always looked so delicious and colourful. It’ll be wonderful to be able to taste your cooking some day 😀

  3. Janet Rörschåch says:

    Love the alternatives you give people. Who wouldn’t want a lobster roll, beer, pizza? Nice.

  4. Sam says:

    What an amazing photo! Oh my mouth is watering something terrible!

  5. Rahburt says:

    mmmm :). hey Sam I wanted to tell you I just switched to a self-hosted domain, so if you want my blog to still show up in your reader through WordPress.com you need to go to your reader and click Edit List next to Blogs I Follow, and add robertmudge.net. thank you. i don’t to lose you as a reader or a follower 🙂

  6. Never knon about the tuna mercury level is significane due to te species and the weight..
    Very important issue sam,
    blw, there slighly diffrence prie too beetween the canned tuna,
    btw, your tuna baguett is just perfect for my brunch, would you pack some for me???

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