Recipe by English_Rose
Typically Provencal, this hollowed-out loaf with a layered filling makes a perfect starter or main course accompaniment. It's best to make it with fresh bread at least a few hours in advance or the night before, so the flavours have time to develop.
- 1 baguette
- 1 garlic clove, peeled
- 1 ounce fresh basil
- 5 ounces tuna in olive oil, drained and flaked, oil reserved
- 2 tablespoons black olives, drained, sliced
- 2 scallions, halved lengthways
- 2 ounces sun-dried tomatoes, drained
Directions See How It's Made
- Using a bread knife, slice the baguette horizontally through the centre almost all the way through, so it's left hinged at one side. Using your fingers, pull out the soft bread until only the crust remains. Place the bread in a food processor with the garlic and black pepper. Pulse until you have breadcrumbs. Transfer to a small bowl and add 1 teaspoon of the reserved tuna oil to bind. Set aside.
- Brush the inside of the baguette with the remaining tuna oil. Place the basil leaves across the baguette's length until the inside of the loaf is fully lined. Next add a layer of black olives, then the tuna flakes, followed by the scallion strips. Fill the space around this with the breadcrumb mixture and finish with a double row of tomatoes. Close the bread back together with both hands.
- Wrap tightly in plastic wrap. The tighter you wrap the pan bagnat, the more the flavours will marry together. Chill in the fridge for up to 24 hours. To serve, discard the plastic wrap and slice the pan bagnat into thin rounds.