Pan bagnat (French tuna sandwich)

Based on 10 ratings

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

Difficulty

Easy 👌
35
min.
Preparation
0
min.
Baking
20
min.
Resting

Ingredients

Servings:-4+
baguette
370 g canned tuna
eggs
½ clove garlic
anchovies
50 g jarred pitted Kalamata olives
tomatoes
red onion
2 tbsp capers
2 tbsp sherry vinegar
4 tbsp olive oil
10 g basil
salt
pepper
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
484
Protein
31 g
Fat
20 g
Carb
47 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.
    • eggs
    • ½ clove garlic
    • anchovies
    • 50 g jarred pitted Kalamata olives
    • tomatoes
    • red onion
    • 370 g canned tuna
    • 2 tbsp capers
    • 2 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.
    • baguette
    • 4 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.
    • 10 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!