adapted from Food Network
Split the baguette open and partially hollow out the center using your hands. Spread the olive tapenade on both halves of the baguette. Slice the eggs into rounds. Slice the green beans on the bias into small pieces. Place the arugula on the bottom half of the baguette, then layer the tuna, tomato, egg, green beans and parsley. Top with the top half of the baguette.
Make up to 2 days ahead of serving.
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Serving Size: 1 Serving (98g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 125 | ||
Calories from Fat: 43 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.8g | 6 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 10.2mg | 3 % | |
Sodium 207.5mg | 7 % | |
Potassium 233.7mg | 6 % | |
Total Carbohydrate 2.8g | 1 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 1.4g | ||
Protein 17.4g | 25 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 125
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