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Mediterranean tuna baguette

Food for fit and healthy kids, ACP Books.
Mediterranean tuna baguette


Serving size: Serves 2
Cuisine type: Mediterranean
Cooking time: Less than 15 minutes
Special options: Gluten free, Heart friendly, Kid friendly, Low Carb, Low cholesterol, Low fat, Low GI
Course: Lunch

Learn how to make nutritious food for fit and healthy kids. We promise that your kids will devour a healthy meditteranean tuna baguette.
INGREDIENTS

1 medium potato, diced
1 tablespoon finely chopped black olives
1 medium tomato, finely chopped
1 can (185g) tuna in springwater
2 small frenchsticks
30g mesclun
2 hard-boiled eggs, sliced

Dressing
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon dijon mustard

METHOD

Cook diced medium potato until tender; drain.

To make dressing, shake 2 tablespoons olive oil, 1 tablespoon red wine vinegar and 1 teaspoon dijon mustard together in screw-top jar.

Combine potato and dressing with 1 tablespoon finely chopped black olives, 1 finely chopped seeded medium tomato and a drained 185g can tuna in springwater in medium bowl.

Halve 2 small french sticks crossways then split in half. Sandwich mesclun, hard-boiled eggs and tuna mixture between bread pieces.


Tip: Filling can be refrigerated for up to two days.

Per baguette: 15.7g total fat (2.9g saturated fat); 1781kJ (426 cal); 47.9g carbohydrate; 20.9g protein; 4.2g fibre.

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