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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
Ingredients
-
3
5-ounce cans olive oil-packed tuna, drained, 2 tablespoons oil reserved
-
¼
cup drained capers
Directions
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01In a medium bowl, stir together the tuna and the reserved oil, the capers, olives, tarragon, shallot, lemon juice, olive oil and ½ teaspoon pepper. Taste and season with salt.
