Pan bagnat (French tuna sandwich)

Pan bagnat (French tuna sandwich)

Based on 10 ratings
Christian Ruß

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

"I use sherry vinegar in this version, which has a more tart flavor than red wine vinegar, as the original calls for, but you can switch to it in any case. Either eat the bread crumbs, which are removed in step 2, directly or make them into coûtons. When it comes to the herbs on this Niçoise-style sandwich, you can get creative and use chives, parsley, chervil, or marjoram. The sandwiches can be packed in a picnic basket or lunchbox and should be eaten within about two hours. They taste best at room temperature."

Difficulty

Easy 👌

Preparation

35 min

Baking

0 min

Resting

20 min

Ingredients

2Servings
½
baguette
185 g
canned tuna
1
eggs
¼ clove
garlic
1
anchovies
25 g
jarred pitted Kalamata olives
1
tomatoes
½
red onion
1 tbsp
capers
1 tbsp
sherry vinegar
2 tbsp
olive oil
5 g
basil
salt
pepper
MetricImperial

Utensils

pot, 2 cutting boards, knife, bowl (small), bowl, serrated knife, plastic wrap

How-To Videos

how-to-cut-tomatoes

How to cut tomatoes

how-to-prepare-garlic

How to prepare garlic

how-to-cook-the-perfect-egg

How to cook the perfect egg

Nutrition per serving

Cal484
Fat20 g
Protein31 g
Carb47 g
  • Step 1/4

    Cook eggs in boiling water for 8 min., or until hard-boiled. Run under cold water, peel, and cut into slices. Thinly slice garlic and finely chop anchovy fillets. Roughly crush the olives by hand and thinly slice tomatoes and onions. Transfer onion slices to a bowl and cover with cold water. Let sit for approx. 10 min., this helps remove some of the sharp, rawness from the onions. In another bowl, combine the tuna, garlic, anchovies, capers, olives, and sherry vinegar. Gently mix to combine, trying not to smash the tuna.
    • 1 eggs
    • ¼ clove garlic
    • 1 anchovies
    • 25 g jarred pitted Kalamata olives
    • 1 tomatoes
    • ½ red onion
    • 185 g canned tuna
    • 1 tbsp capers
    • 1 tbsp sherry vinegar
    • pot
    • cutting board
    • knife
    • bowl (small)
    • bowl

    Cook eggs in boiling water for 8 min., or until hard-boiled. Run under cold water, peel, and cut into slices. Thinly slice garlic and finely chop anchovy fillets. Roughly crush the olives by hand and thinly slice tomatoes and onions. Transfer onion slices to a bowl and cover with cold water. Let sit for approx. 10 min., this helps remove some of the sharp, rawness from the onions. In another bowl, combine the tuna, garlic, anchovies, capers, olives, and sherry vinegar. Gently mix to combine, trying not to smash the tuna.

  • Step 2/4

    Slice the baguette lengthwise and remove some of the soft crumb from the top and bottom of the bread to make room for the fillings. Drizzle with olive oil and sprinkle with vinegar, salt and pepper.
    • ½ baguette
    • 2 tbsp olive oil
    • sherry vinegar
    • salt
    • pepper
    • serrated knife

    Slice the baguette lengthwise and remove some of the soft crumb from the top and bottom of the bread to make room for the fillings. Drizzle with olive oil and sprinkle with vinegar, salt and pepper.

  • Step 3/4

    Evenly spread tuna mixture on the bottom of the baguette. Top with red onions, egg slices, tomatoes, and basil leaves. Drizzle with more olive oil and season with salt and pepper.
    • 5 g basil
    • olive oil
    • salt
    • pepper

    Evenly spread tuna mixture on the bottom of the baguette. Top with red onions, egg slices, tomatoes, and basil leaves. Drizzle with more olive oil and season with salt and pepper.

  • Step 4/4

    Fold shut and wrap tightly in plastic wrap. Weigh down with a cutting board for about 20 mins. Cut into portions immediately or keep refrigerated for up to 2 hrs. before serving. Enjoy!
    • plastic wrap
    • cutting board

    Fold shut and wrap tightly in plastic wrap. Weigh down with a cutting board for about 20 mins. Cut into portions immediately or keep refrigerated for up to 2 hrs. before serving. Enjoy!

  • Enjoy your meal!

    Pan bagnat (French tuna sandwich)

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