Tuna Pan Bagnat
A French Riviera sandwich stuffed with seared tuna, hard-boiled eggs, tomatoes, and olives in a garlicky anchovy vinaigrette. Cold, pressing, perfect for lunch or a light dinner.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
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Open the appInstructions
Step 1
Bring a small pot of salted water to a boil. Add eggs and simmer 9 minutes, then transfer to ice water.
Step 2
While eggs cook, whisk vinegar, anchovy paste, minced garlic, and olive oil in a small bowl until vinaigrette is smooth.
Step 3
Heat oil in a skillet over medium-high until it shimmers. Sear tuna 90 seconds per side without moving — center should stay rare.
Step 4
Cut bread horizontally in half. Brush cut sides generously with vinaigrette. Layer with sliced hard-boiled eggs, tomato rounds, and olives.
Step 5
Slice tuna thinly and arrange over olives. Top with basil if using, then cover with bread lid.
Step 6
Wrap tightly in foil or parchment. Press for 10 minutes, then unwrap, slice in half, and serve.
Tools you’ll need
- small pot
- ice bath (or bowl with ice water)
- small whisk
- 12-inch skillet
- cutting board
- serrated bread knife
- foil or parchment paper
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