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.

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 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.

That's it — enjoy your meal!

Pan Bagnat: Le French Tuna Salad Sandwich

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions