Pan Bagnat (Provençal Tuna, Egg and Olive Picnic Loaf)
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Ingredients
- 1 crusty baguette
- 2 tuna in olive oil, drained
- 4 eggs
- 2 tomatoes, sliced
- 0.5 cucumber, cut into batons
- 0.5 red onion, very finely sliced
- 50 g black olives, pitted and halved
- 3 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
Nutrition (per serving)
- Calories
- 498 kcal
- Protein
- 30.2 g
- Carbohydrate
- 36.4 g
- of which sugars
- 4.7 g
- Fat
- 24.6 g
- of which saturates
- 4.7 g
- Fibre
- 3.2 g
- Salt
- 2.04 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Boil the eggs for 8 minutes, then cool under cold water, peel and slice.
- 2
Split the baguette lengthways and pull out a little of the soft crumb from the lid to make room for the filling.
- 3
Drizzle the cut sides with the olive oil and red wine vinegar so the bread soaks it up.
- 4
Layer the tomatoes, cucumber, red onion, flaked tuna, sliced eggs and black olives along the bottom half.
- 5
Season well with black pepper, close the loaf and press down firmly.
- 6
Wrap tightly in foil or baking paper and leave for at least 15 minutes before cutting into four thick pieces.
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