Tuna Pan Bagnat

Ingredients

• 8 oz tuna steak
• 1 loaf (about 10 oz) round crusty bread or ciabatta loaf
• 2 large eggs
• 2 medium plum tomato
• ½ cup Kalamata olives, pitted
• 1 batch red wine vinegar and anchovy paste vinaigrette (3 tbsp red wine vinegar, 1 tbsp olive oil, 1 tsp anchovy paste, 1 minced garlic clove)
• 6 leaves fresh basil leaves (optional)

Instructions

1. 1

   Bring a small pot of salted water to a boil. Add eggs and simmer 9 minutes, then transfer to ice water.

2. 2

   While eggs cook, whisk vinegar, anchovy paste, minced garlic, and olive oil in a small bowl until vinaigrette is smooth.

3. 3

   Heat oil in a skillet over medium-high until it shimmers. Sear tuna 90 seconds per side without moving — center should stay rare.

4. 4

   Cut bread horizontally in half. Brush cut sides generously with vinaigrette. Layer with sliced hard-boiled eggs, tomato rounds, and olives.

5. 5

   Slice tuna thinly and arrange over olives. Top with basil if using, then cover with bread lid.

6. 6

   Wrap tightly in foil or parchment. Press for 10 minutes, then unwrap, slice in half, and serve.

Tools you’ll need

• small pot
• ice bath (or bowl with ice water)
• small whisk
• 12-inch skillet
• cutting board
• serrated bread knife
• foil or parchment paper

More recipes like this

• 

  Salade Niçoise

  35 min

• 

  Smörgåstårta Stack

  20 min

• 

  Miang Pla Fish Lettuce Wraps

  10 min

• 

  Niçoise Salad

  20 min