Pann Bagnat

Ingredients for Pann Bagnat

• 350g canned chunk light tuna in water, drained

• 8 pitted kalamata olives, coarsely chopped

• 40g chopped red onion

• 2 anchovies, finely chopped

• 2 tablespoons Dijon mustard

• 1 tablespoon chopped fresh parsley

• 2 teaspoons capers

• 2 tablespoons red wine vinegar

• 1 tablespoon extra-virgin olive oil

• 8 slices tomato

• 4 lettuce leaves

• 1 baguette (about 16 inches), sliced horizontally and

How to make Pann Bagnat

Combine tuna, olives, onion, anchovies, mustard, parsley, capers, vinegar and oil in a bowl, using a fork to break up chunks of tuna. Divide tomato and lettuce among 4 bottom pieces of baguette; top each of the slices with 1/4 of the tuna mixture. Cover sandwiches with remaining pieces of bread; serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.