Tuna Baguette with HELLMANN'S
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 400 | g | Tuna canned in brine |
| 100 | g | Red onions |
| 1.2 | kg | Baguettes |
| 200 | g | FLORA Light 1kg |
| 35 | g | Capers, in brine |
| 80 | g | Black olives |
| 200 | ml | HELLMANN'S Light 10ltr Mayonnaise |
Preparation
Advance Preparation
Open the canned tuna, drain any excess oil and flake ito a bowl. If not for immediate use place in a container, cover , label and refrigerate. Wash and prepare all the salad items. Peel and finely chop the onion.
Method
1. Split the baguettes and spread each slice lightly with FLORA and cover with clingfilm to keep fresh.
2. Add the chopped onion, capers and olives to the flaked tuna, add the mayonnaise and mix lightly
3. Fill the baguettes evenly with the filling..
4. Serve cut in half with a garnish of lemon and a little mixed salad and black olives.
Service Hint
Serve with salad garnish and kettle crisp.
Handy Hint
This recipe can be used for various cooked proteins, the bread can be substituted for various types, rolls and wraps and the mayonnaise can be varied from the HELLMANN'S range of Mayonnaise and Dressings. Crusts can be removed before filling the sandwich but could be seen as wasteful if not utilised for a by product such as breadcrumbs.
Healthy Nutritional Advice
Added salt is not recommended but if used keep to a minimum . If using oil use unsaturated (olive or sunflower) and reduce the quantity used where possible. This helps to provide a nutritional balanced dish. All sandwiches if not for immediate use should be placed in clean containers, covered, labelled and refrigerated until required for use.
Guideline Daily Amounts
Each portion contains:
of an adult woman guideline daily amounts
