Pan bagnat is a tuna sandwich from Nice, France, it’s essentially a Niçoise salad on a bun it’s yummy & made from store cupboard staples.
My version combines tinned tuna with olive tapenade, anchovies, garlic, and red wine vinegar. The sandwich is topped with boiled egg, tomatoes, basil, spring onion and radishes.
French Tuna Nicoise Salad Sandwich
The French do tuna sandwiches a little different, certainly different to us Brits and our tuna mayonnaise sarnie with its exciting addition of cucumber!
Now I’ve nothing against old school British sandwiches, I was raised on them and dearly love many of them. I’ve got plenty of examples on my site, everything from fish finger sandwiches to a corned beef and picallili sandwich and to egg and cress sandwiches to my favourite sausage and agg sandwich.
But the French truly ace the tuna butty, known as pan bagnat, this version comes from Nice. It’s pretty much a tuna nicoise salad on a bun and it’s delicious.
As always, this recipe, as I believe all recipes should, represents who I am as a cook and eater. As a result, I have made changes but it’s soul is still in the south of France.
Now, I don’t like olives, so you’ll find no big lumps of olives in my food, but I do add a little tapenade to deliver the flavour with out the texture, which I find so egregious.
But the tomatoes, capers, red wine vinegar, basil, radishes and olive oil are not particularly contentious… and of course those perfectly boiled eggs complete this delicious sarnie.
The great about this recipe is that pretty much all of these ingredients are shelf stable and form part of my kitchen “staples” list.
Frequently Asked Questions
Can I use a different type of bread?
Yes, you can use anything you like, it is traditionally made with Pain de Campagne, which is impossible to find in the UK.
I like to use a soft white roll because it allows the juices to soak into the bread. I’ve seen it made with everything from ciabatta to baguettes and I quite like a crusty cob too.
Can I add mayonnaise?
You can, but traditionally mayo is not to be seen on a traditional pan bagnat and it really does not need it!
Can I omit the anchovies?
If you wish, but they are not a major flavour driver here. They add a meaty umami flavour to the tuna filling, and are not present in big pieces.
Can I add olives rather than tapenade?
Yes, absolutely, that is a far more traditional approach. I do not like the texture of olives and as a result tapenade works much better for me.
Can I make the eggs in advance?
Yes, boiled eggs will last for five days to a week in the fridge.
A NOTE FOR US READERS!
It is not necessary to keep eggs in the refrigerator in Europe. As a result, you may want to boil your eggs for 15-30 seconds longer to get the same results.
Serving Suggestions
Pan bagnat is the perfect cold lunch sandwich as far as I am concerned and if I were to serve it with anything it would probably be a bag of crisps (chios for you guys in the US).
My tuna sandwiches are pictured here with some delicious salt and cracked black pepper crisps.
If I wanted to bulk these out and make it a heartier meal then I would likely cook some french fries in the air fryer.
Equipment Used
I only mention specific brands of equipment if I think they make a material difference to a recipe. But, if you have any questions feel free to ask them in the comments section below the recipe.
- Hob/Stovetop.
- 15cm or 6″ saucepan.
- Chopping board.
- Kitchen knife and bread knife.
- Mixing bowl.
- Stirring and serving spoons.
- Weighing scales and measuring spoons but neither of these are essential.
Tuna Pan Bagnat Recipe
Tuna Nicoise salad on a bun is also known as Pan Bagnat, a speciality of the Nice area of Southern France, my version uses tapenade instead of olives and features, tomatoes, boiled eggs, capers and anchovies and it is fantastic!
Ingredients
- 2 Large Soft White Bread Rolls
- 2 Large Eggs
- 1 Small Garlic Clove
- 3 Anchovy Fillets
- 2 Tbsp (25g) Capers
- 2 Teaspoons Olive & Sundried Tomato Tapenade
- 1 Tbsp Olive Oil
- 1 Tsp Red Wine Vinegar
- 200g (2 x 145g or 5oz Tins) Tuna Steaks in Brine
- 1 Medium (100-125g) Tomato
- 4-5 Radishes
- 1 Spring Onion
- 10-12 Basil Leaves
- Pinch of Coarse Sea Salt
- Pinch of Black Pepper
Instructions
- Bring a small (15cm or 6") pan of water to a boil, add the eggs and boil for 8 minutes, transfer to cold water and peel when they are cold enough to handle, then slice them.
- Peel the garlic clove and then grate it into a small mixing bowl.
- Roughly chop the anchovy fillets and add them to the bowl with the garlic.
- Add the capers, tapenade, olive oil and red wine vinegar to the bowl and give everything a mix.
- Drain the tins of tuna, add them to the bowl and gently mix trying not to break up the tuna too much.
- Top and tail the radishes, then slice them into thin rounds.
- Finely slice the spring onion.
- Slice the tomato.
- Cut the bread rolls in half and build your sandwich. Begin with the tomato and season them with a little sea salt and black pepper, add a few basil leaves, slices of radish and spring onions. Spoon over the tuna mix, add the remaining radish, spring onion and basil, finally, add the sliced eggs, season them with salt and pepper and get stuck in!
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 539Total Fat: 18gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 238mgSodium: 1177mgCarbohydrates: 47gFiber: 4gSugar: 7gProtein: 46g
Calorific details are provided by a third-party application and are to be used as indicative figures only.