Tuna Pan Bagnat

Serves 4 · 25 min prep

Ingredients

• 1 (about 12 oz) round rustic country loaf or ciabatta
• 1/4 cup extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1 garlic clove, halved
• 2 (5 oz) cans oil-packed tuna, drained
• 2 hard-boiled eggs, sliced
• 1 large ripe tomato, thinly sliced
• 1/2 English cucumber, thinly sliced
• 1/2 red bell pepper, thinly sliced
• 1/4 cup red onion, very thinly sliced
• 1/3 cup Niçoise or Kalamata olives, pitted and halved
• 1/4 cup fresh basil leaves
• 2 tbsp caper berries or capers, drained
• 1 tbsp Dijon mustard
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 tsp lemon zest

Instructions

1. 1Slice the rustic loaf horizontally like a giant hamburger bun and pull out a little of the soft interior crumb from both halves so the sandwich can hold generous fillings without spilling.
2. 2Rub the cut sides of the bread all over with the cut face of the garlic clove, then brush both halves generously with extra-virgin olive oil and a splash of the red wine vinegar so the bread can drink in the Provençal flavors.
3. 3In a small bowl, stir the remaining olive oil with the rest of the red wine vinegar, Dijon mustard, lemon zest, kosher salt, and black pepper to make a quick vinaigrette.
4. 4Flake the drained oil-packed tuna into a bowl and moisten it lightly with a spoonful of the vinaigrette so it stays silky rather than dry.
5. 5Layer the bottom half of the loaf with the flaked tuna, then arrange the sliced hard-boiled eggs, tomato, cucumber, red bell pepper, and red onion in even, overlapping layers.
6. 6Scatter the halved olives, capers, and fresh basil leaves over the vegetables, then drizzle the remaining vinaigrette evenly across the top so every layer gets a bright, briny kiss.
7. 7Cap the sandwich with the top half of the loaf and press down firmly with your palms to compress the layers.
8. 8Wrap the entire loaf tightly in plastic wrap or parchment, then set a heavy skillet or cutting board on top and refrigerate for at least 30 minutes (or up to 4 hours) so the bread softens slightly and the juices marry—the classic pan bagnat soak.
9. 9When ready to serve, unwrap the loaf, place it on a board, and cut into four generous wedges with a sharp serrated knife.
10. 10Serve at cool room temperature with napkins ready; the sandwich should be juicy, herb-scented, and packed with sunny coastal flavor in every bite.