Nicoise-Style Pan Bagnats Recipe

Name: Nicoise-Style Pan Bagnats
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ripe lemons, juice of; 1 shallot, peeled and grated; 1 tablespoon Dijon mustard; 1 teaspoon dried herbes de provence or 1 teaspoon thyme; 13-½ cup extra virgin olive oil; salt and pepper; 2 small red potatoes, chopped into 1/4-inch pieces; 14 lb thin green beans, trimmed and cut into thirds (about a handful); 12 small red bell pepper, halved lengthwise and thinly sliced; about 1/4 cup nicoise olive, pitted and chopped; 1 small head bibb lettuce, torn; 2 ripe plum tomatoes, seeded and chopped; 2 celery ribs, finely chopped; 12 small red onion, very thinly sliced and chopped; two 6-ounce cans imported tuna, drained and flaked; 2 hard-boiled eggs, peeled and chopped; 4 sprigs tarragon, leaves stripped and chopped; 2 French baguettes, halved and split to make four 8- to 10-inch-long sections

Servings: persons

2 ripe lemons, juice of
1 shallot, peeled and grated
1 tablespoon Dijon mustard
1 teaspoon dried herbes de provence or 1 teaspoon thyme
13-½ cup extra virgin olive oil
salt and pepper
2 small red potatoes, chopped into 1/4-inch pieces
14 lb thin green beans, trimmed and cut into thirds (about a handful)
12 small red bell pepper, halved lengthwise and thinly sliced
about 1/4 cup nicoise olive, pitted and chopped
1 small head bibb lettuce, torn
2 ripe plum tomatoes, seeded and chopped
2 celery ribs, finely chopped
12 small red onion, very thinly sliced and chopped
two 6-ounce cans imported tuna, drained and flaked
2 hard-boiled eggs, peeled and chopped
4 sprigs tarragon, leaves stripped and chopped
2 French baguettes, halved and split to make four 8- to 10-inch-long sections

1
In a large salad bowl, whisk together the lemon juice, shallot, mustard and dried herbs.
2
Whisk in the olive oil to combine.
3
Bring 2 inches of water to a boil in a small, high-sided skillet or saucepan.
4
Salt the water, add the potatoes and green beans and cook for 4 minutes; add the bell pepper during the last minute of cooking.
5
Using a slotted spoon, transfer the vegetables to a colander and rinse with cold water to stop the cooking; drain.
6
Add the cooked vegetables to the salad bowl, along with the olives, lettuce, tomatoes, celery and onion.
7
Add the tuna, eggs and tarragon and toss the salad to coat evenly with the dressing; season with pepper.
8
To serve, pack the salad into the baguettes.

3625

kcal

Calories

330

Fat

153

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 ripe lemons, juice of, 1 shallot, peeled and grated, 1 tablespoon Dijon mustard, 1 teaspoon dried herbes de provence or 1 teaspoon thyme, and more.

Yes, Nicoise-Style Pan Bagnats falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Nicoise-Style Pan Bagnats

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions