Tuna Niçoise Pan Bagnat


Prep time1 hour, 30 minutes
Cooking time
Total time1 hour, 30 minutes


"Pan bagnat," literally translated, means "wet bread."  Essentially, the idea for this recipe is that the oils soak into the bread, lending it flavor. Try subbing basil for lettuce, or adding cucumbers or roasted red peppers.


3/4 cup
olives, Niçoise (pitted)
3 tablespoons
capers (drained)
1/2 cup
artichoke hearts (canned)
lemon (zest and juice)
2 teaspoons
thyme, fresh (chopped)
3 tablespoons
olive oil (divided)
10 ounces
tuna (oil packed, drained)
egg, hardboiled (peeled and sliced)
tomato (sliced thin)
1/4 cup
onion, red (thinly sliced)
lettuce (leaf, such as Bibb lettuce)


Roughly chop the olives, capers and artichoke hearts. In a small bowl, mix them together with the lemon zest and juice, fresh thyme and one tablespoon of olive oil to make a tapenade. Set aside. Cut the baguette crosswise into 4 equal parts and slice each part in half lengthwise. Remove some of the crumb from interior to make a slight trough, then drizzle each piece with the remaining olive oil. To assemble the bagnat sandwiches, spread the bottom half of each baguette piece with 2 tablespoons of tapenade, add tuna chunks, and then top with the egg, tomato and red onion slices, lettuce and baguette top. Wrap the sandwiches tightly in plastic, weight them with a baking sheet or heavy skillet and let them stand for one hour before serving (or wrap and refrigerate overnight).


Posted with permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.