Pan Bagnat Tuna Nicoise Sandwich

The flavors of the French Nicoise salad were used to inspire the Pan Bagnat, a tasty and hearty tuna sandwich. You can take this sandwich on a picnic or eat it for lunch.

Ingredients:

1 baguette or round rustic bread
2 cans 5 oz each of tuna in olive oil, drained
1/2 cup pitted Kalamata olives, sliced
1/2 cup cherry tomatoes, halved
1/2 cup cucumber, thinly sliced
1/4 cup red onion, thinly sliced
2 hard-boiled eggs, sliced
1/4 cup fresh basil leaves
1/4 cup fresh parsley leaves
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 clove garlic, minced
Salt and black pepper to taste

Instructions:

Cut the top off the bread and remove some of the soft interior to create a hollow space for the filling

In a large bowl, combine the tuna, olives, cherry tomatoes, cucumber, red onion, hard-boiled eggs, basil, and parsley

In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, salt, and black pepper to make the dressing

Drizzle the dressing over the tuna mixture and toss to combine

Spoon the tuna mixture into the hollowed-out bread, pressing it down to pack it in tightly

Replace the top of the bread and wrap the whole sandwich tightly in plastic wrap or foil

Let the sandwich sit for at least 30 minutes to allow the flavors to meld

Slice and serve

Enjoy your Pan Bagnat Tuna Nicoise Sandwich!

Comments

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