Pan bagnat is a sophisticated tuna salad served on a crusty baguette. They are very popular in Provence.
- 1⁄4 cup thinly sliced onion
- 3 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1⁄4 teaspoon salt
- black pepper
- 1 (6 ounce) can tuna in olive oil
- fresh lemon juice
- 1 crusty baguette
- lettuce leaf
- 8 slices tomatoes
- 6 -8 slices hard-boiled eggs
- 1⁄4 cup capers
- 4 anchovy fillets, drained
- black olives, sliced
- 2 green onions, chopped
- Combine onions with 2 tablespoons extra-virgin olive oil,1 tablespoon red-wine vinegar, 1/4 teaspoon salt, and several grinds of black pepper in a bowl.
- Slowly mix everything together.
- Work in undrained can of tuna in olive oil, Season with fresh lemon juice, red-wine vinegar, and salt, then add pepper to taste.
- Cut baguette in half lengthwise and again crosswise to have 4 pieces.
- Spread each bottom half with lettuce leaves. Use a couple of varieties—whatever looks good—for the difference in texture.
- On top of each lettuce layer, arrange 4 tomato slices.Then add about half the tuna mixture and 3 to 4 slices of hard-boiled egg.
- Crisscross each sandwich with 2 drained anchovy fillets.
- Top with Niçoise olives, capers and chopped green onion.
- Then drizzle generously with more olive oil and top with the remaining baguette half pressing gently but firmly,.
- Wrap filled baguette in plastic wrap, and let stand at least for 20 minutes.
- The longer it sit, the more the flavours will soak into the bread.
- 2 kaiser rolls also works fine.
- Tapenade can replace the black olives.