Pan Bagnat with Tuna, Egg and Olives
Inspired by techniques from America's Test Kitchen and NYT Cooking.
A crusty loaf is spread with an olive, caper and anchovy relish, filled with tuna, tomato, hard-cooked egg, rocket and basil, wrapped tightly and pressed for an hour.
Always check the labels of the products you use.
Method
- 1
Cook the eggs. Simmer 11 minutes, chill, peel and slice.
- 2
Soften the onion. Toss the red onion with vinegar, garlic and a pinch of salt.
- 3
Make the relish. Pulse the olives, parsley, capers, anchovies and mustard powder and stir in with oil.
- 4
Prepare the bread. Split, hollow slightly and toast briefly.
- 5
Fill. Layer relish, tuna, tomato, egg, rocket and basil.
- 6
Press. Wrap tightly and weigh down for 1 hour before slicing.
Storage
Keep wrapped in the fridge and eat within 24 hours. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- small saucepan
- bowl of iced water
- oven
- food processor or sharp knife
- 2 bowls
- bread knife
- cling film
- baking tray and a heavy pan or tins to weigh
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 407 kcal |
| Protein | 21.1 g |
| Carbohydrate | 32.1 g |
| of which sugars | 4.4 g |
| of which free sugars | 2.5 g |
| Fat | 21.7 g |
| of which saturates | 3.8 g |
| Fibre | 2.3 g |
| Salt | 1.82 g |
Protein per 100 kcal
5.2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
