Family friendly

Tuna salad ciabatta

Name: Tuna salad ciabatta
Prep time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 1/4 cup (75g) roasted garlic aioli, plus extra to spread; 1 tbs finely chopped flat-leaf parsley; 1 tbs finely chopped chervil; 1 tsp finely chopped chives; 1 tsp finely chopped cornichons; 1 tsp finely chopped eschalot; 1 tsp salted baby capers, rinsed, drained; 1 tsp lemon juice; 150g can good-quality tuna in oil, drained, flaked; 24cm ciabatta, halved; 60g mignonette lettuce leaves; 2 soft-boiled eggs, cooled, peeled, cut in quarters; 4 radishes, thinly sliced; 1/4 cup (45g) niçoise olives, pitted, sliced

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15m

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by Alla Wolf-Tasker

Chef and delicious. Produce Awards judge

Oct 03, 2015

Perfect for a picnic (or even a kicked-up work lunch), these rolls are easy to make and taste so damn good.

1/4 cup (75g) roasted garlic aioli, plus extra to spread
1 tbs finely chopped flat-leaf parsley
1 tbs finely chopped chervil
1 tsp finely chopped chives
1 tsp finely chopped cornichons
1 tsp finely chopped eschalot
1 tsp salted baby capers, rinsed, drained
1 tsp lemon juice
150g can good-quality tuna in oil, drained, flaked
24cm ciabatta, halved
60g mignonette lettuce leaves
2 soft-boiled eggs, cooled, peeled, cut in quarters
4 radishes, thinly sliced
1/4 cup (45g) niçoise olives, pitted, sliced

Method

1.

Combine aioli, herbs, cornichons, eschalot, capers and lemon juice in a bowl. Add flaked tuna and stir until well combined. Season to taste.
2.

Split the ciabatta pieces and spread the bottom halves with extra aioli. Top with lettuce leaves, tuna mixture, egg, radish and olives. Replace the ciabatta tops and serve.

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