Ingredients
Tuna bread and filling:
- 2 fresh crusty baguettes or Senegalese sandwich breads
- 2 cans of drained whole tuna in oil (or fresh poached tuna)
- 2 hard-boiled eggs cut into rounds
- 1 sliced ripe tomato, crunchy salad leaves and red onion rings
Sala signature sauce:
- 3 tablespoons mayonnaise, 1 teaspoon mustard, lemon juice, black pepper and chopped parsley
Preparation
- Prepare the tuna cream: in a bowl, crumble the tuna with a fork. Stir in mayonnaise, mustard, lemon juice, parsley and black pepper for a rich, spreadable texture.
- Prepare the bread: split the baguettes in half lengthwise. Lightly toast the crumb if desired.
- Assemble the sandwich: line the bottom with washed and dried salad leaves. Generously add the tuna mixture.
- Adding raw vegetables: add the tomato slices, hard-boiled egg slices and red onions.
- Tasting: close the sandwich, slice in half and enjoy fresh for a picnic or a quick and tasty meal.