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Niçoise-Style Tuna Sandwiches

Niçoise-Style Tuna Sandwiches

By Courtney HillApril 6, 2021

  • Makes
    4 servings
  • Cook Time
    25 minutes
  • Rating

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.

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.

Ingredients
  • 3

    5-ounce cans olive oil-packed tuna, drained, 2 tablespoons oil reserved

  • ¼

    cup drained capers

  • ¼

    cup pitted black olives, preferably oil-cured, chopped

  • ¼

    cup lightly packed fresh tarragon, chopped

  • 1

    medium shallot, chopped

  • 1

    tablespoon lemon juice

  • 1

    tablespoon extra-virgin olive oil

  • Kosher salt and ground black pepper

  • 4

    Four 8-inch crusty rolls or ciabatta rolls

  • 2

    medium ripe tomatoes, cored and sliced about ¼ inch thick

  • 2

    hard-cooked eggs, peeled and sliced crosswise

  • 2

    medium radishes, thinly sliced

Step 1

In 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.

Step 2

Split each roll horizontally, leaving one side hinged. If the rolls are very thick, pull out and discard some of the crumb so the bread is about ½ inch thick.

Divide the tuna mixture evenly among the rolls, distributing it on the bottom halves. Lay the tomato slices on top of the tuna, followed by the eggs and radishes.

Step 3

Close the sandwiches and press firmly. Set them on a rimmed baking sheet and lay a sheet of foil on top.

Place another baking sheet on top, then weight it with a heavy object, such as large Dutch oven or cast-iron skillet. Let stand for about 15 minutes. To serve, cut each sandwich in half on the diagonal.

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