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