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You’re going to want to let this sandwich hang out for a bit before digging in so the bread can soak up those juices. Napkin not optional.

Ingredients

Makes 2

2

oil-packed anchovy fillets, drained, finely chopped

2

small garlic cloves, finely grated

2

tablespoons capers, drained, chopped

2

tablespoons red wine vinegar

1

tablespoon Dijon mustard

1

small red onion, very thinly sliced

1

cup mixed olives (such as niçoise, kalamata, and/or Castelvetrano), coarsely chopped

4

tablespoons extra-virgin olive oil, divided, plus more for drizzling

Kosher salt, freshly ground pepper

1

6–7-ounce jar oil-packed tuna, drained

½

lemon

½

baguette, lightly toasted

1½

cups basil leaves, torn

1½

cups parsley leaves with tender stems, coarsely chopped

2

large hard-boiled eggs, peeled, thinly sliced

1

large tomato, sliced

2

jarred roasted red peppers, sliced

Preparation

  1. Step 1

    Mix anchovies, garlic, capers, vinegar, and mustard in a medium bowl. Add onion and olives and let sit, tossing occasionally, until onion is slightly softened, 8–10 minutes. Add 2 Tbsp. oil; season with salt and pepper. Toss to combine.

    Step 2

    Place tuna in a medium bowl. Zest and juice lemon over tuna. Stir in 2 Tbsp. oil; season with salt and pepper.

    Step 3

    Cut bread lengthwise without cutting all the way through. Add basil and parsley to olive mixture and toss to combine. Spread olive mixture over cut sides of baguette. Top with tuna, egg, tomato, and peppers, then drizzle with more oil; season with salt and pepper.

    Step 4

    Wrap sandwich tightly in foil and weight down with a heavy skillet, 10 minutes. Cut in half before serving.

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Reviews (15)

Back to TopTriangle

  • Made it using a mediocre baugette because it's what I was able to find. Don't waste your time if you can't get a top notch baugette. My sandwich became a sad soggy slippery mess because of poor quality bread. That is not why I'm giving 3 stars though. Waaaaaaaaaaay too much of everything to fit in my sandwich. Even with pressing it just all fell out. Less peppers, less tomato, and less herbs would have made this far more enjoyable. I also should have used a smaller onion but that's on me. Overall a good sandwich but absolutely not worth the effort. Would have been far better off just making a nice salad.

    • David Rogers

    • Cape cod

    • 8/17/2022

  • Great sandwich!! I loved the onion and vinegar in the spread. I replaced the egg and pepper with a savory jam for kicks and really enjoyed the outcome. I'm very satisfied with this as the ingredients tend to be in my fridge and it makes a midday lunch so much more tasty.

    • Debi

    • New York, NY

    • 11/23/2021

  • Wow, I was never a big canned tuna fan, but this sandwich is amazing. So many flavors that work so well together.

    • Toby Curtis

    • Ehime, Japan

    • 3/20/2020

  • So right. Have been eating pan bagnats for the last year. Use the simple, sophisticated recipe by Mirelle Johnston in "The Cuisine of the Sun." Pretty close. But, do not understand the mustard at all. And, miss the thin slices of red onion (soaked in water for mildness) which add a lot. When weight and then bread come to mind, I make the sandwich on thin bruschetta like slices. Whatever. Great sandwich. Tasteful and rewarding.

    • stuartitter

    • Vermont (after 40 yrs in NYC)

    • 11/30/2017

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