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Dilled tuna baguette

7
Points®
Total Time
7 min
Prep
7 min
Cook
0 min
Serves
4
Difficulty
Easy
Sure, the French are masters of fancy food, but they also know how to elevate the humble sandwich to something spectacular. All it takes is a superb baguette and a few quality ingredients creatively combined to yield portable perfection. Serve the tuna mixture over salad greens instead of bread if you prefer. Once opened, any unused canned tuna should be transferred to a covered container and refrigerated; use within 3 to 4 days.

Ingredients

Canned tuna packed in water

12 oz, drained and flaked

Cucumber

1 cup(s), diced peeled and seeded

Reduced calorie mayonnaise

⅓ cup(s)

Red onion

¼ cup(s), sliced, chopped

Dill

¼ cup(s), fresh, chopped

Capers

2 Tbsp, drained and chopped

Fresh lemon juice

1 Tbsp

Whole wheat bread

10 oz, baguette variety

Instructions

  1. Combine the tuna, cucumber, mayonnaise, onion, dill, capers, and lemon juice with a fork in a bowl until blended.
  2. Slice the baguette lengthwise almost all the way through; spread open. Pull out about 1⁄2 cup of the bread from the center of both halves, leaving a 1⁄2-inch-thick border. (Use the scooped-out bread to make bread crumbs and freeze for another day.) Spoon the tuna mixture into the hollowed-out baguette. Close the baguette, then cut into 4 sandwiches. Yields 1 sandwich per serving.

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