Pesto Tuna Baguette

• Seafood

  • 2 (5 ounce cans Olive oil packed genova yellowfin tuna

• Produce

  • 1 Baby arugula

• Refrigerated

  • 3 Eggs, hard

• Condiments

  • 4 tbsp Basil pesto

• Baking & Spices

  • 1 Kosher salt
  • 1 Pepper, fresh cracked

• Bread & Baked Goods

  • 1 (12 inch baguette

Found on nutmegnanny.com

Description

Ingredients

• 2 (5 ounce) cans olive oil packed Genova yellowfin tuna
• 4 tablespoons basil pesto, divided
• 1 (12 inch) baguette, cut in half lengthwise
• Baby arugula
• 3 hard boiled eggs, quartered
• Kosher salt
• Fresh cracked pepper

Directions

• Open the yellowfin tuna and drain off any extra olive oil. In a small bowl add the tuna and 2 tablespoons of the basil pesto. Mix gently and set aside. Spread the remaining pesto on the top and bottom of the inside of the baguette. Add baby arugula to the bottom section of the baguette, top with the desired amount of pesto tuna and then top with hard boiled eggs. Season the sandwich with a little kosher salt and fresh cracked pepper and top with remaining baguette half.