Try a Tuna Pan Bagnat…

“The moment you stop accepting challenges,

is the moment you stop moving forward.”

~ Victory Pose

My friend Lina, from Lin’s Recipes, is always putting up challenges to link and aspire us.

April Challenge-

“THE SURPRISE”

We all choose a number and then were given a lucky-dip recipe to try.  

I got  number 4…. a Tuna Pan Bagnat.

Luckily for me, it brought back some lovely beach holiday memories,  from the South of France…thanks for the this Lina!

This is basically a Salade Niçoise in a sandwich.

I rose to the challenge and baked my own Boule.

Cut in half, brush with olive oil, rub on the garlic and season.

Lay the tomatoes on first.

Ingredients:

• 1 Boule, or a baguette
• 2 plum tomatoes,thinly sliced
• 1 can olive oil-packed tuna, drained
• 1 spring onion, thinly sliced
• 2 tbs olive oil
• 1tbs red wine vinegar
• 2 garlic cloves,halved
• 2 boiled eggs
• 2 anchovies, drained
• 6 black olives, pitted and halved
• Freshly ground black pepper, to taste

Mix the tuna with the spring onion,

lemon juice and a dash of red wine vinegar.

Now layer up that boule!

The anchovies add a tasty-salty flavour; great with the tuna.

Method:

1. Split the boule in half, use a pastry brush to spread the olive oil over the insides of the bread, then rub with the garlic halves.
2. Season with salt and black pepper.
3. In a small bowl, break up tuna with a fork and stir in spring onion, a good squeeze of lemon and a dash of red wine vinegar
4. Place tomatoes evenly over bottom of bread and spread tuna mixture over top, and then top with egg slices, anchovies, and olives.
5. Cover with top of bread, pressing lightly to compact, then wrap tightly using clingfilm, and chill in the fridge.
6. Slice into quarters to serve.

Good enough to tuck into now, 

but traditionally this sandwich was wrapped and flatten.

I used a brick…every kitchen should have one 😂

Picnic lunch is served!

Thanks for the Challenge Lina.

Bon appétit,

Frances😋