Tuna Pan Bagnat Recipe

Pan bagnat (French tuna sandwich) with tomatoes, boiled egg and capers.

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!

Course Lunch

Cuisine Anglo French

Keyword French Tuna Sandwich, nicoise tuna sandwich, pan bagnat

Prep Time 15

Cook Time 8

Total Time 23

Servings Servings

Calories 539kcal

Author Brian Jones

Ingredients

2 Large Soft White Bread Rolls
2 Large Eggs
1 Small Garlic Clove
3 Anchovy Fillets
2 tablespoon Capers 25g
2 Teaspoons Olive & Sundried Tomato Tapenade
1 tablespoon Olive Oil
1 teaspoon Red Wine Vinegar
2 Tins Tuna Steaks in Brine 145g or 5oz Each
1 Medium Tomato 100-125g
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 slices 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!

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