PAN BAGNAT by Scarlett Lindeman

A pan bagnat translates to 'bathed sandwich', which means that this sandwich needs to be saturated in the oily, vinegary run-off of the marinated tuna. It should be as tart and salty as a vinegar chip.

good canned tuna (packed in oil or water)


red onion (thinly sliced)

hard boiled eggs (sliced into wedges)

a tomato (if you have a good one, sliced into rounds)

chunky sea salt



parsley (lots)


2 T red wine vinegar

1 t Dijon

1/2 t freshly cracked pepper

3 T olive oil

a few green olives (chopped fine)

Whisk together the vinegar, Dijon, salt, and pepper, until smooth. Whisk in the olive oil. Fold in the drained tuna and chopped olives. Mix well, to combine. Taste and adjust the seasoning. Assemble the sandwich: Spoon the tuna onto the halved baguette first, then a layer of sliced red onion, the hard boiled egg, then tomato. Season the tomato with sea salt and pepper. Lettuce and parsley last.