Pan Bagnat

Name: Pan Bagnat
Ingredients: 3 tablespoons extra virgin olive oil; 1 tablespoon white wine vinegar; 1/2 teaspoon Dijon mustard; 1/2 clove garlic-minced (crushed); 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1 medium-sized baguette; 6 oz (180g) can tuna in olive oil-drained and broken into chunks; 1/4 green pepper-diced; 1 tomato-sliced; 2 eggs-hard-boiled, peeled and sliced; 10 half rings of red onion; 6 pitted black olives-sliced

13 ingredients

1 steps

Ingredients

3 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
1/2 teaspoon Dijon mustard
1/2 clove garlic-minced (crushed)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 medium-sized baguette
6 oz (180g) can tuna in olive oil-drained and broken into chunks
1/4 green pepper-diced
1 tomato-sliced
2 eggs-hard-boiled, peeled and sliced
10 half rings of red onion
6 pitted black olives-sliced

Directions

1

Place the oil, vinegar, mustard, garlic, salt and pepper in a jar with screw top lid and shake until well combined. Cut the baguette in half lengthways and remove some of the soft bread from the center of each half to hollow out a little. Arrange the tuna, green pepper, tomato, eggs, onion and olives on the bottom half then drizzle with the dressing. Top with the other baguette half and wrap tightly with plastic wrap and refrigerate for at least 1 hour to allow the flavors to develop. Bring to room temperature before cutting in half to serve.