Pan Bagnat (Niçoise Tuna Sandwich) flavorful and tender

Name: Pan Bagnat (Niçoise Tuna Sandwich)
Prep time: 15 min
Total time: 15 min
Yield: 8 servings
Cuisine: French
Ingredients: 8 small artisanal round rolls; 1 tin of whole organic tuna; 2 small tins of good quality whole anchovies; 4 farm eggs hard-boiled for 9 minutes; Make a salad with:; 3 garden tomatoes, blanched, seeded and cut into quarters; 1 garden cucumber, peeled, halved and finely sliced; A few slices of pink radishes; 1 garden green pepper, halved, seeded and finely sliced; A few raw fava beans; 4 spring onions, finely sliced (including the green part); 3.5 oz (100 g) of Nyons black olives, pitted; A few fresh basil leaves, chopped; 3 cloves of pink garlic from Lautrec, degerminated and chopped; Dress with a vinaigrette made with good olive oil and red wine vinegar, seasoned with salt and pepper

A recipe by Michelin-starred Chef Patrick Asfaux 5/5 (7 reviews)

Prep 15 min

Total 15 min

Servings 8 serv.

Pan-bagnat is a Niçoise sandwich meant to be pressed. Soft bread soaked in oil and vinegar, fresh market vegetables, hard-boiled eggs, tuna, anchovies. Wrap it and chill for at least 1 hour: flavors blend, bread absorbs everything. Perfect in summer.

Ingredients for 8 servings

Adjust for

servings

8 small artisanal round rolls
1 tin of whole organic tuna
2 small tins of good quality whole anchovies
4 farm eggs hard-boiled for 9 minutes

Make a salad with:

3 garden tomatoes, blanched, seeded and cut into quarters
1 garden cucumber, peeled, halved and finely sliced
A few slices of pink radishes
1 garden green pepper, halved, seeded and finely sliced
A few raw fava beans
4 spring onions, finely sliced (including the green part)
3.5 oz (100 g) of Nyons black olives, pitted
A few fresh basil leaves, chopped
3 cloves of pink garlic from Lautrec, degerminated and chopped
Dress with a vinaigrette made with good olive oil and red wine vinegar, seasoned with salt and pepper

Step-by-step recipe

1 Cut your rolls in half, rub the inside with a garlic clove cut in half, then moisten them with olive oil and red wine vinegar, season with salt and freshly ground pepper.

2 Arrange your salad on the flat side of the pan-bagnat, then add a few slices of hard-boiled eggs, 2 anchovy fillets, some tinned tuna and a few fava beans.

3 Close firmly by pressing down hard, wrap in cling film and refrigerate for at least 1 hour.

Imagine the feast that will follow in the scorching heat of the south, sitting on a terrace overlooking the sea, all washed down with a glass of ice-cold rosé wine!

* Of course, if you don't have all these vegetables from your garden, support your local market gardeners.

Chef Patrick's Comment

We could have chosen a nice Provençal rosé to enjoy it with, but as it happened, in my testing of various rosés, I discovered a great one made from the magical Malbec grape. To be honest, just a great wine. If you pass through this beautiful department of Lot, don't hesitate to go and discover it at the Baldès family vineyard.