Pan bagnat (French tuna sandwich)
7
Points®
Total time: 15 min • Prep: 15 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
Enclosing a Nicoise-style salad, this classic sandwich originates in Nice, France. The flavour improves if you wrap them individually, then refrigerate for a couple of hours. Perfect to enjoy al fresco for a Mediterranean-inspired picnic or lunch on the go.
Ingredients
Ciabatta bread
225 g, (buy a 300g loaf)
Red radish
3 medium, thinly sliced
Pitted kalamata olives
10 individual, coarsely chopped, (10 x 5g)
Tuna, canned in springwater, drained
2 185g can
Red onion
½ medium, thinly sliced
Tomato(es)
2 medium, thinly sliced
Fresh flat-leaf parsley
2 tbs, chopped
Red wine vinegar
1 tbs
Salt reduced chicken stock
2 tbs
Extra virgin olive oil
2 tsp
Garlic
½ clove(s), crushed
Instructions
1
To make dressing, whisk all ingredients in a small bowl. Season with salt and pepper.
2
Using a serrated knife, split the bread in half lengthways, making the bottom half slightly thicker than the top. Using your fingers, pull out some of the soft bread centre to create a hollow in each half (set aside soft bread for another use - see tip). Brush the inside of the top half with half the dressing.
3
Layer radishes, olives, tuna, onion and tomato slices over the bottom half. Drizzle remaining dressing over filling. Cover with the top half. Cut into 4 sandwiches to serve.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.