The stuffed baguette with tuna and peppers is a simple and delicious appetizer, a cold stuffed baguette, ideal for the summer, to be made instead of the stuffed baguette in the oven: excellent to prepare in advance and to serve at the last moment. In our recipe, we stuffed the baguette with a tuna cream obtained by mixing the tuna with butter, to which we added peppers and olives. Once you have stuffed your loaf, just leave it in the fridge for a few hours, before cutting it into slices and enjoying it. Here’s how to prepare this delicious and fresh stuffed baguette with tuna and peppers to tease your diners.
Ready in: 20 minutes + COOLING TIMES IN THE FRIDGE
FOR 4 PEOPLE
CANNED TUNA 200 gram
SOFTENED BUTTER 50 gram • 750 kcal
RED PEPPER 1 • 15 kcal
YELLOW PEPPER 1
PITTED BLACK OLIVES 1 tablespoon • 79 kcal
PITTED GREEN OLIVES 1 tbsp
The calories refer to 100 grams of the product
Amount per serving
% Daily Value*
Total Fat 16.7g 21%, Saturated Fat 7.5g 38%, Cholesterol 36mg 12%, Sodium 366mg 16%, Total Carbohydrate 13.7g 5%, Dietary Fiber 1.4g 5%, Total Sugars 1.5g, Protein 17g, Vitamin D 7mcg 35%, Calcium 43mg 3%, Iron 1mg 8%, Potassium 257mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
How to prepare the stuffed baguette with tuna and peppers
Clean the red and yellow peppers by removing seeds and filaments and cut them into small pieces (1). Cut the green olives and the pitted black olives into rounds. Cut the baguette in half (2) and empty it with the help of a spoon (3): take the crumb, crumble it and set it aside.
Mix the tuna with the butter (4), until you get a creamy mixture. Also add the peppers, olives and breadcrumbs (5) and mix with a fork making a homogeneous mixture (6).
Fill the baguettes with the tuna filling (7), protecting the final part with aluminium foil. Wrap the stuffed baguettes in cling film (8) and let them rest in the refrigerator for 2 hours. After the necessary time, cut into slices and serve. Your stuffed baguette with tuna and peppers is ready to be enjoyed (9).
You can enrich the filling by adding julienne radishes or with the vegetables you prefer and you have available.
If you want to reduce the preparation time, you can let the baguette rest in the freezer for half an hour. Once compacted, cut it into slices about 1 centimetre thick: it will take you 5 minutes out of the freezer to enjoy it at the right consistency.
If you liked this recipe, there are many cold appetizers that you can prepare, simple and tasty recipes also ideal for buffets.
You can keep the baguette stuffed with tuna and peppers for 2 days in the fridge, covered with cling film.