Painbagnat – a delicious recipe with egg, tuna, capers, cornichons, handful parsley, handful basil. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
["The key is the vinaigrette. Now in Nice, there is only 1 way to make this, you do not change it or tweek it AT ALL. They are very serious about this!
2
So we'll start with a teaspoon of Dijon mustard, a pinch of salt and fresh black pepper. Add twice as much red wine vinegar to mustard and mix. Then pour in twice as much oil to mustard vinegar. Then stir....no need to mix it into an emulsion...no no no", "Cut the top off the bread. Take out all bread inside the loaf. Use some of the dressing to coat the inside of the loaf. Put all the salad ingredients in a bowl and cover with the remaining dressing. Start to layer up and fill the loaf. And fill...", "And fill to the top!
3
Put the lid on and push down. Wrap tightly in foil and refrigerate.
4
Now get ready for the beach!!!
5
This is a whole meal in a sandwich, so that's all you need."]
254
kcal
Calories
26
g
Fat
2
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 hard boiled egg, 1 small tin of tuna, 1 teaspoon capers, 1 teaspoon chopped cornichons, and more.
Yes, Painbagnat falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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