Pan Bagnat

Ingredients

• 4 pieces ciabatta or country bread - preferably day-old for better texture
• 200 g canned tuna - packed in olive oil, drained
• 100 g niçoise olives - pitted and roughly chopped
• 2 tablespoons capers - rinsed and drained
• 2 medium tomatoes - sliced
• 1 small red onion - thinly sliced
• 1 cup mixed salad greens - such as arugula and lettuce
• 4 tablespoons extra virgin olive oil - for drizzling
• 1 tablespoon red wine vinegar - optional
• salt to taste
• black pepper to taste

Step-by-step instructions

1. Slice the ciabatta or country bread in half horizontally and lightly toast the insides if desired.
2. In a bowl, combine the drained tuna, olives, capers, red onion, and a splash of olive oil. Mix gently to combine without mashing the tuna.
3. Layer the salad greens and tomato slices onto the bottom half of the bread. Add the tuna mixture on top, then drizzle with additional olive oil and vinegar if using.
4. Season with salt and black pepper to taste, then close the sandwich with the top half of the bread.
5. Wrap the sandwich in parchment paper and let it sit for at least 30 minutes to allow the flavors to meld before serving.

Serving suggestion

Serve the Pan Bagnat chilled or at room temperature, accompanied by a crisp green salad and a glass of rosé wine for a true taste of Provence.

Nutrition per serving (estimated)

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