Name: Open-Faced Tuna Nicoise Sandwich (Pan Bagnat) on Crispy Garlic Bread
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 ½ (170 ml) jars artichoke hearts, marinated; 1 ½ tbsp capers; 3 (170 g) cans chunk light tuna in water; 6 eggs; 1 ½ cups frozen peas; 3 cloves garlic; 1 small bunch Italian (flat-leaf) parsley; 1 ½ cups Kalamata olives, pitted; 3 shallots; 3 tomatoes; 6 whole grain buns or rolls; Dijon mustard; extra virgin olive oil; Italian seasoning; mayonnaise; red wine vinegar

Open-Faced Tuna Nicoise Sandwich (Pan Bagnat) on Crispy Garlic BreadOpen-Faced Tuna Nicoise Sandwich (Pan Bagnat) on Crispy Garlic Bread — a 35-minute dinner recipe with 16 ingredients, serving 6.Ingredients

1 ½ (170 ml) jars artichoke hearts, marinated

1 ½ tbsp capers

3 (170 g) cans chunk light tuna in water

6 eggs

1 ½ cups frozen peas

3 cloves garlic

1 small bunch Italian (flat-leaf) parsley

1 ½ cups Kalamata olives, pitted

3 shallots

3 tomatoes

6 whole grain buns or rolls

Dijon mustard

extra virgin olive oil

Italian seasoning

mayonnaise

red wine vinegar

Instructions

Place eggs in a medium saucepan, cover with water, and bring to a boil. Reduce heat to a simmer and cook for 8 minutes. Drain hot water and add ice or run under cold water to cool.

Meanwhile, preheat oven to 220°C (425°F).

Place peas in colander and run under cold water to thaw. Transfer to a clean towel or paper towels and pat dry; set aside.

Place oil, vinegar, mayo, capers, and Dijon in a medium bowl; whisk to combine the dressing.

Drain tuna and add to the bowl with the dressing. Add peas, stir to combine, and set aside.

Wash, dry, and slice tomatoes into rounds; place in a large bowl.

Wash, dry, and shave parsley leaves off the stems; discard stems. Add to the bowl with the tomatoes.

Drain and thinly slice artichokes. Halve olives and add both to the bowl.

Peel and thinly slice shallots into rings. Add to the bowl and toss to combine the sandwich topping; set aside.

Peel and mince garlic.

Cut rolls in half and place, cut-side up, on a large baking sheet pan. Drizzle with oil, then sprinkle with minced garlic and Italian seasoning. Place in the oven and toast, until golden and slightly crisp, 4-5 minutes.

Meanwhile, peel and slice eggs into rounds.

Spoon tuna mixture over the toasted rolls; layer with sandwich topping and sliced eggs.

To serve, divide sandwiches between plates and enjoy!

Open this recipe in Flambette