From our Food & Drink Archives

Pan Bagnat


1 cup (250 mL) sweet white onion, very thinly sliced into rings
1⁄4 cup (60 mL) white wine vinegar
4 cans (198 g each) tuna in oil, drained
1⁄8 cup (75 mL) good quality olive oil, plus more for drizzling
1⁄4 cup (60 mL) capers, drained 
1⁄2 cup (125 mL) fresh basil, coarsely chopped
Freshly ground pepper
2 baguettes
10 leaves Boston lettuce, washed
12 slices tomato (to be sliced last minute)
4 eggs, hard-boiled, peeled and sliced (to be sliced last minute)
1⁄2 cup (125 mL) brine-cured black olives, coarsely chopped (optional)


  1. Prepare the tuna mixture by adding to a medium bowl the onion, vinegar and a sprinkle of salt. Stir and let rest 5 minutes. To the onions add the tuna, olive oil, capers and basil. Season generously with salt and pepper. Stir together while breaking the tuna into small pieces. Wrap and keep chilled until ready to assemble.
  2. Before serving, slice baguettes in half lengthwise. Remove the bread from the inside of the bottom halves of the loaves to form a gully.
  3. Place the lettuce on the bottom halves of the loaves. Place tuna mixture on top of lettuce and then tomato and egg slices on top of tuna. The tuna mixture may be quite runny but this is how it should be.
  4. Sprinkle with olives if using. Drizzle with additional olive oil and cover with top of baguette. Wrap in parchment or waxed paper.
  5. When ready to serve, slice each baguette into 4 pieces and serve.
Serves 4


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