Ingredients
- Bread: 1 fresh French baguette (cut into sections and split open).
- Protein: 2–3 Eggs and canned Tuna (drained).
- Vegetables:
- Onions (finely sliced).
- Bell peppers (finely diced).
- Fresh tomatoes (optional, diced).
- The Sauce/Spread: * Mayonnaise.
- Ketchup or a little mustard.
- Seasoning & Aromatics:
- Nokoss: A small amount of garlic and chili paste.
- Salt, black pepper, and bouillon cube (optional).
- A little oil or butter for sautéing.
Instructions
- Sauté the Aromatics: Heat a small amount of oil in a pan. Sauté the onions and bell peppers until they are soft and translucent. Add the nokoss (garlic/chili) and a little seasoning.
- Cook the Filling: Add the tuna to the pan and mix well with the onions. Whisk the eggs in a separate bowl and pour them over the tuna mixture. Scramble everything together until the eggs are just cooked but still moist.
- Prepare the Baguette: Cut the baguette into halves or thirds. Slice them open lengthwise. You can lightly toast the bread in the oven or on a pan with a little butter if you prefer it crunchy.
- Assemble the Tartine: * Spread a layer of mayonnaise (and mustard or ketchup if desired) on the inside of the bread.
- Generously heap the tuna and egg mixture onto the bread.
- Finishing Touches: Some variations add fresh lettuce or a slice of cheese on top while the filling is still hot so it melts slightly.
- Serve: Serve hot, typically accompanied by a hot cup of Café Touba or Kinkeliba tea.