Fresh Niçoise Baguette Delight

Step 1: Boil the Eggs

1. Bring a small pan of water to the boil.
2. Gently add the 3 eggs and boil for 10 minutes.
3. Once done, drain the eggs and place them under cold running water to cool quickly.
4. Carefully peel the eggs and cut them into wedges.

Step 2: Make the Shallot Vinaigrette

1. In a small bowl, combine the shallot, white wine vinegar, Dijon mustard, and a pinch of salt and pepper.
2. Gradually whisk in 3 tbsp of olive oil and 1 tbsp of the oil reserved from the tuna.
3. Stir until fully combined and set aside.

Step 3: Hollow Out the Baguette

1. Slice the baguette in half lengthways, but do not cut all the way through – it should open like a book.
2. Gently use your fingers to hollow out the top half of the bread, removing any excess crumbs to make room for the filling.

Step 4: Layer the Filling

1. Drizzle the shallot vinaigrette over the bottom half of the hollowed baguette.
2. Mix the mayonnaise into the tuna, then spread it evenly over the bottom half of the baguette.
3. Start layering: Place sliced tomatoes, basil leaves, Kalamata olives, egg wedges, and anchovy fillets on top of the tuna, filling the baguette to the brim.

Step 5: Wrap and Chill

1. Close the baguette and wrap it tightly in baking parchment.
2. Secure the ends of the parchment with elastic bands or kitchen string.
3. Press down on the sandwich to compress the filling, then refrigerate for at least 4 hours (overnight is best).

Step 6: Slice and Serve

1. When ready to serve, carefully cut the baguette into 4 portions or into smaller slices if feeding a crowd.
2. Serve immediately and enjoy!

Extra Easy Tips:

• If you want to make the sandwich ahead of time, prepare it the night before for the best flavor.
• You can swap in other ingredients, like arugula or cucumber, if you prefer.
• Make sure to compress the baguette well so the filling stays neatly inside while slicing.