Belladrum and the Best Tuna Sandwich in the World

D returned home from New Zealand yesterday.  He’s horribly jet-lagged and totally exhausted after a cramped, sweaty 32 hour journey and a month of hard snow-boarding.  It’d be entirely understandably if he had spent the afternoon languishing on the sofa whining about being tired,achey and stiff and asking for juice to be brought to him in a pathetic wee voice.  But he didn’t.  I did.

Festivals are exhausting!

 Earlier in the summer I raved about how camping is my new found love.  I’d like to amend that statement.  Wild camping in a beautiful spot, I adore.  Camping in a large field surrounded by thousands of inebriated teenagers in sparkly cowboy hats singing “I’m the firestarter, twisted firestarter…”, I do not love.  Truth be told, Gen and I lasted one night at the Belladrum festival then drove back to sleep at my house following night.  We are festival wimps, indeed!

 But, you know, despite sleeping in a lumpy, noisy field and despite the unrelenting rain which fell on Saturday, we had a really great time and have already decided to go back next year.  🙂

We took our own food to the festival, thinking that if we didn’t we would, no doubt, be faced with a choice of fried food or fried food.  This is Scotland, after all; home of the deep fried Mars Bar.  But there was actually a decent selection of food vendors and, being rather cold most of the time, we needed something warm.  So the lovely lentil salad, the cheeses, the hams and the marinated peppers (in maybe the only glass container allowed into the festival.  Assume the security guard thought marinated pepper people probably wouldn’t be high risk!) all remained in their cool box as we feasted on stovies and pizza and other stodgy, warming foods.

What was devoured, however, was the following sandwich.  A kind of pan bagna which takes minutes to assemble and seconds to devour.

 The World’s Best Tuna Sandwich

(for 2)

1 Small baguette, halved length ways

Olive oil

Balsamic vinegar

1 Garlic clove, crushed

1 Tin of tuna

Handful of black olives

Tblspn of capers

1/2 Red onion, sliced

Handful of rocket

1/2 Yellow or red pepper, sliced

Salt and pepper

  • Drizzle baguette with olive oil and vinegar.
  • Stuff with all the other ingredients.
  • Close baguette and wrap tightly with cling film.
  • Either do not eat for a couple of hours OR sit on it for a minute to let all the flavours combine!

16 thoughts on “Belladrum and the Best Tuna Sandwich in the World

  1. What is it about camping at festivals? Elsewhere, fine. No problems. But music festivals? Not so much fun…

    Glad the guards allowed your peppers in. As you say, pepper-people aren’t really a high threat to security. Well, not normally anyway. Looks like fun, better still if you can get a good night’s sleep at home.

  2. Why does it always rain at music festivals? Admittedly, once you’re soaked it doesn’t make any difference – providing it’s warm…. Naw, think I’ll pass.
    Like the tuna sandwich, though…that I’ll take!

  3. A fun time indeed! Photos tell all! And the tuna sandwich! I have a tuna sandwich at least once a week. I have not tried the vinegar yet, but will. I do put capers in mine and also a good squeeze of fresh lemon juice. I adore the tuna sandwich as you can add all kinds of ingredients and change the texture and flavor so easily. Yum! I am off to get one now!

  4. Am I the only person in the known universe who hates tuna (other than raw at the sushi bar)? The basic idea of this sandwich sounds so good, however, I’m going to make it with salmon.
    And sit on it. (Wendy, you crack me up)

  5. Lucy – It was extremely good to come home to a warm, dry bed!

    Anh – Enjoy!

    Cynthia – I love to camp in quiet places. Never again in a field with thousands of others!

    Truffle – Let me know what you think!

    Katiez – Yes, if only it had been warm though…

    Amanda – The saltyness of the capers is really wonderful!

    Deb – Guess your lemon does the same job as my vinegar!

    Casey – I read once about a Tibetan monk in the Himalayas who didn’t like tuna. Other than him, yup, it’s just you. 😉

  6. I was planning to make a couple of loaves of pain au levain tomorrow, but now I’m thinking a batch of baguettes may be in order. That sandwich looks and sounds fantastic, and for once I have all the other ingredients on hand–even a freshly opened jar of capers. Oh wait. I ate all the harvest sized rocket for lunch. Maybe it’ll grow overnight. : )

    That was quite an adventure you went on. The tent city photo kind of boggles my mind (I keep staring at it in disbelief), but at least the food was good! : )

  7. Hi Wendy, glad to heat that you had fun at the festival. I have to say that I am with you when it comes to camping at festivals, not my thing. But camping in the woods (or bush as we would say it here), is something very enjoyable.

    Your tuna salad sounds great – I’ve never used balsamic vinegar & capers with tuna and I think that it’s a good combination.

  8. Nora – I’m definitely going back to the festival next year but I don’t think I’ll be camping again! I love the combination of tuna and olive oil and vinegar and capers. Yum.

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