French · Lunch
Southern French Tuna Vegetable Sandwich
An open-faced pan bagnat-style sandwich stacking olive-oil tuna, hard-boiled egg, tomato, cucumber, and radish on crusty baguette rubbed with garlic and dressed in olive oil and vinegar. Anchovy, black olives, and basil echo Nicoise flavours. Served cold after a short rest so the bread absorbs the dressing.
$5
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
542Calories
38.1gProtein
26.8gFat
40.2gCarbs
4.9gSugar
4.1gFiber
1506mgSodium
312mgChol
5.3gSat Fat
712mgPotassium
98mgCalcium
4.2mgIron
4.1mcgVitamin B12
15mgVitamin C
gluten-free-adaptable
protein-rich
mediterranean
thirty-min-meals
all-time-classics
Instructions
1
Prep
Slice the baguette lengthwise and pull out some soft crumb from each half. Hard-boil the egg in a small pot of water over high heat for 9 minutes until set; cool under cold water, peel, and slice. Rub the baguette cut sides with halved garlic.
2
Assemble
Drizzle the baguette halves with olive oil and vinegar. Layer the tuna, sliced egg, tomato, cucumber, radish, olives, anchovy, and basil on the bottom half; season with salt and pepper.
3
Rest
Close the sandwich, wrap in parchment, and let sit 20 minutes for bread to absorb dressing.
4
Plate
Unwrap, slice diagonally, and present both halves cut side up.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 8.4 oz165g, drained weight from a 5 oz can canned tuna in olive oil
- 22 small baguette section, about 5 inches (about 70g)
- 2 clove2 clove garlic
- 2 tbsp2 tbsp olive oil
- 2 tsp2 tsp red wine vinegar
- 22 eggs
- 44 tomato slices
- 88 cucumber slices
- 44 radishes
- 2 tbsp2 tbsp black olives, pitted
- 44 anchovy fillets
- 88 fresh basil leaves
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
