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Pan bagnat (French tuna sandwich)

Total Time
15 min
15 min
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.


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


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


½ clove(s), crushed


  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.


INGREDIENT TIP: You can replace ciabatta with any crusty bread loaf such as a pane di casa or baguette. Instead of discarding the soft bread centre, process it into breadcrumbs in a food processor and freeze in snap-lock bags for up to 3 months. Use thawed crumbs to bind hamburgers, meatballs or meatloaves.