Pan bagnat (French tuna sandwich)

Step 1/4

• 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

• 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

• 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

• 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!