Malzemeler
- 3 büyük yumurta
- 130g Ton balığı
- Uzun baget ekmeği
- 3 adet dilimlenmiş domates
- 12-24 adet fesleğen yaprağı (miktarı damak zevkinize bağlı)
- 12 siyah zeytin
- 8 ançüez filetosu
Soğan sosu için
- 1 shallot, finely chopped
- 3 tbsp olive oil
- 1 tbsp white wine vinegar
- ½ tsp Dijon mustard
Hazırlanışı
1. Yumurtaları 10 dk kaynatın. piştikten sonra soğuk suya tutarak soğutun,soyun ve 4'e bölün. Sos için gerekli olan malzemeleri karıştırın.
2. Ekmekleri ikiye kesin, arasına sostan sürün. Mayonez ve tonbalığını karıştırın, ekmeğin arasına koyun.
3. Domates, fesleğen, zeytin, yumurta ve ançüezleri yerleştirin. Servis yapabilirsiniz.
Afiyet olsun.
- 3 büyük yumurta
- 130g Ton balığı
- Uzun baget ekmeği
- 3 adet dilimlenmiş domates
- 12-24 adet fesleğen yaprağı (miktarı damak zevkinize bağlı)
- 12 siyah zeytin
- 8 ançüez filetosu
Soğan sosu için
- 1 ince doğranmış arpacık soğanı
- 3yk zeytinyağı
- 1 yk beyaz şarap sirkesi
- 1/2 çk hardal
- 3yk zeytinyağı
- 1 yk beyaz şarap sirkesi
- 1/2 çk hardal
Ingredients
- 3 large eggs
- 130g can tuna in olive oil, oil reserved
- 1 large flute or baguette measuring approx 54cm
- 2 tbsp mayonnaise - 2yk mayonez
- 3 tomatoes, ends trimmed, thickly sliced
- 12-24 basil leaves (depending on how herby you like it)
- 12 pitted Kalamata olives
- 8 anchovy fillets
- 3 large eggs
- 130g can tuna in olive oil, oil reserved
- 1 large flute or baguette measuring approx 54cm
- 2 tbsp mayonnaise - 2yk mayonez
- 3 tomatoes, ends trimmed, thickly sliced
- 12-24 basil leaves (depending on how herby you like it)
- 12 pitted Kalamata olives
- 8 anchovy fillets
For the shallot vinaigrette
- 1 shallot, finely chopped
- 3 tbsp olive oil
- 1 tbsp white wine vinegar
- ½ tsp Dijon mustard
Hazırlanışı
1. Yumurtaları 10 dk kaynatın. piştikten sonra soğuk suya tutarak soğutun,soyun ve 4'e bölün. Sos için gerekli olan malzemeleri karıştırın.
2. Ekmekleri ikiye kesin, arasına sostan sürün. Mayonez ve tonbalığını karıştırın, ekmeğin arasına koyun.
3. Domates, fesleğen, zeytin, yumurta ve ançüezleri yerleştirin. Servis yapabilirsiniz.
Afiyet olsun.
Directions
1. Bring a small pan of water to the boil. Add the eggs and boil for 10 mins. Drain, then run the eggs under the cold tap to cool quickly. Carefully shell and cut the eggs into wedge-shaped quarters. Meanwhile, mix all the ingredients for the shallot vinaigrette with seasoning and stir in the oil from the tuna.
2. Slice the loaf in half lengthways, but not all the way through, so it opens up like a book. Use your fingers to pull out any bread that easily comes away from the top half to hollow the loaf a little.
On the bottom half of the loaf, drizzle over the vinaigrette. Stir the mayonnaise into the tuna and spread on top. Now layer in the tomatoes, basil, olives, eggs and anchovies.
3. Tightly roll up in baking parchment and secure down the length with elastic bands or string. Press really well all the way down the loaf, then chill overnight. Cut into slices if feeding a crowd, or into 4 lengths.
1. Bring a small pan of water to the boil. Add the eggs and boil for 10 mins. Drain, then run the eggs under the cold tap to cool quickly. Carefully shell and cut the eggs into wedge-shaped quarters. Meanwhile, mix all the ingredients for the shallot vinaigrette with seasoning and stir in the oil from the tuna.
2. Slice the loaf in half lengthways, but not all the way through, so it opens up like a book. Use your fingers to pull out any bread that easily comes away from the top half to hollow the loaf a little.
On the bottom half of the loaf, drizzle over the vinaigrette. Stir the mayonnaise into the tuna and spread on top. Now layer in the tomatoes, basil, olives, eggs and anchovies.
3. Tightly roll up in baking parchment and secure down the length with elastic bands or string. Press really well all the way down the loaf, then chill overnight. Cut into slices if feeding a crowd, or into 4 lengths.
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