Join! 12 weeks for $1

Milk Street Recipe

Niçoise-Style Tuna Sandwiches

25 minutes

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

Niçoise-Style Tuna Sandwiches

Pan bagnat is a sandwich from Nice in southern France. Made with tuna (or anchovies), olives, hard-cooked eggs, tomatoes and Mediterranean vegetables, it sometimes is described as salade Niçoise between pieces of bread. The classic method for making pan bagnat is to wrap the assembled sandwiches and weight them with a heavy object for a few hours, or even overnight, so the ingredients and flavors meld and the bread soaks up any juices. We press ours for just 15 minutes, but if you’re in a rush, you can serve them right away. Thinly sliced fresh fennel and/or baby arugula also are nice tucked into the sandwiches before pressing.

4

Servings

Tip

Don’t use water-packed tuna for this recipe, as it lacks flavor and richness. The velvety texture and full flavor of olive oil-packed tuna is essential. Before draining the tuna, don’t forget to reserve 2 tablespoons of the oil from the cans. We add the oil back when mixing the tuna with the seasonings for heightened flavor.

25 minutes

Reviews

Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe

JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1

and get access to all of our recipes and articles online, as well as in print.

GET DIGITAL & PRINT
How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.