Nizza Salad Baguette

Ingredients

• 2 Eggs
• 1 ripe Avocado
• 2 tbsp lemon juice
• 2 Tomatoes
• 6 Radishes
• 200 g canned tuna
• 1 tbsp fresh chopped parsley
• 2 tbsp olive oil
• 1 baguette
• 1 Red Onion
• 2 tbsp black pitted olives
• 6 tbsp mayonnaise

Instructions

1. 1.

   Cook the eggs in boiling water for 8-10 minutes, drain, cool, peel and let them chill.

2. 2.

   Halve the avocado, remove the pit and gently squeeze the flesh out of the skin. Slice lengthwise into thin strips and mix with 1 tbsp lemon juice. Wash, trim, and slice tomatoes and radishes thinly. Drain the tuna, flake it, and combine with parsley, remaining lemon juice, and olive oil. Season to taste. Slice the eggs.

3. 3.

   Divide the baguette into four equal portions, cut horizontally in half, and cover the bottom side with the tuna mixture. Layer the radishes, tomatoes, egg slices, and avocado on top.

4. 4.

   Peel the onion and slice it thinly into rings along with the olives. Spread mayonnaise on the top of the baguette, arrange the onion and olive rings, then place the vegetable stack on top. Gently press together and serve with optional butter‑sautéed edamame beans if desired.