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Pan Bagnat (Niçoise Tuna Sandwich)

Dedicated to the genius who first came up with the idea of packing tuna in olive oil
Prep Time 20 mins
Cook Time 0 mins
Total Time 20 mins
Course Main Course
Cuisine French, Mediterranean
Servings 4 people


  • 1/4 cup shallot thinly sliced crossways
  • 6 tablespoons olive oil plus additional for drizzling
  • 3 tablespoon red wine vinegar plus additional to taste
  • 1/4-1/2 cup Italian parsley minced
  • 1/3-1/2 cup Niçoise olives pitted
  • 1 tablespoon capers drained
  • 1 teaspoon salt plus additional to taste
  • 1/2 teaspoon black pepper to taste
  • 3 cans tuna packed in olive oil
  • lemon juice to taste
  • 4 rolls soft, not overly crusty (Ciabatta, Kaiser, Portuguese)
  • 4 leaves lettuce butter, green leaf, or red leaf
  • 2-4 hard-boiled eggs sliced
  • 8-12 anchovy fillets drained
  • 2-3 radishes thinly sliced


  • Combine the shallots with olive oil, red wine vinegar, parsley, olives, capers, salt, and several grinds of black pepper in a medium to large bowl.
  • Using a fork, potato masher, or your hands, press/squeeze everything together for a few minutes.
  • Add the cans of tuna with the oil. Season to taste with fresh lemon juice, more olive oil and red wine vinegar, salt, and pepper.
  • Cut rolls in half crosswise, drizzle olive oil on each of the halves, add lettuce, tuna, egg, anchovies, and radish to the bottom halves, and cap off with the top halves.
Keyword canned tuna, sandwich, tuna in olive oil