Pan Bagnat: Le French Tuna Salad Sandwich Recipe

Name: Pan Bagnat: Le French Tuna Salad Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 loaf crusty French baguette; 1 clove garlic, cut in half; 4 to 6 basil leaves; 1 (6oz) can tuna; 3/4 cup Nicoise or Kalamata olives, sliced; 1/2 cup red bell pepper, seeded and sliced thin; 1/2 small red onion, finely chopped; 1/4 cup Italian flat leaf parsley, finely chopped; 1 jar or can artichoke hearts, drained and chopped (optional); 1/4 cup blanched French green beans, sliced into thirds (optional); 3 tablespoons fresh lemon juice; 6 tablespoons extra virgin olive oil, plus more for drizzling; 1 pinch sea salt and freshly ground black pepper, to taste

Servings: persons

1/2 loaf crusty French baguette
1 clove garlic, cut in half
4 to 6 basil leaves
1 (6oz) can tuna
3/4 cup Nicoise or Kalamata olives, sliced
1/2 cup red bell pepper, seeded and sliced thin
1/2 small red onion, finely chopped
1/4 cup Italian flat leaf parsley, finely chopped
1 jar or can artichoke hearts, drained and chopped (optional)
1/4 cup blanched French green beans, sliced into thirds (optional)
3 tablespoons fresh lemon juice
6 tablespoons extra virgin olive oil, plus more for drizzling
1 pinch sea salt and freshly ground black pepper, to taste

1
PREP THE BREAD: Slice the loaf of bread in half lengthwise. Remove some of the insides of the bottom half to create a trough into which the filling will go. Brush both halves with a little extra virgin olive oil. Rub each with the garlic. Line the half with the trough with the basil leaves.
2
MIX THE SALAD: In a mixing bowl, combine the tuna, olives, red bell pepper, onion, parsley, artichoke hearts (if using) and green beans (if using). In a measuring cup or small bowl, whisk the lemon juice into the olive oil until it is emulsified/combined. Pour the vinaigrette into the tuna mixture and stir to combine. Season to taste with sea salt and pepper.
3
ASSEMBLE: Spoon tuna mixture into the trough of the baguette over the basil leaves. Wrap sandwich well in plastic. Crush it down by placing a brick or heavy cast iron skillet and refrigerate, preferably with the weight, overnight.
4
SERVE: In the morning, cut sandwich in half. Enjoy for lunch at home or wrap in foil and brown bag it (use a lunch box that will keep the sandwich chilled). Serve with cubes of feta cheese and a tart Granny Smith apple.

284

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1/2 loaf crusty French baguette, 1 clove garlic, cut in half, 4 to 6 basil leaves, 1 (6oz) can tuna, and more.

Yes, Pan Bagnat: Le French Tuna Salad Sandwich falls under the Seafood 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.

Pan Bagnat: Le French Tuna Salad Sandwich

How did you like this recipe?

Frequently Asked Questions