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Easy Pan Bagnat

Easy Pan Bagnat

Serves 1 | with Crusty Ciabatta

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Trendy pan bagnat gets a spicy upgrade with this delicious lunch. Meaty tuna, sharp red onion, juicy tomato and salty olives all tossed in a chili vinaigrette and sandwiched between two crusty pieces of ciabatta will transport you straight to the French Riviera.

Allergens:Tuna/ThonEgg/OeufSulphites/SulfiteBarley/OrgeWheat/BléMustard/Moutarde

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time15 minutes
Cooking difficultyMedium
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

1 unit

Canned tuna

(ContainsTuna/Thon)

1 unit

Hard Boiled Egg

(ContainsEgg/Oeuf)

30 g

Mixed Olives

(ContainsSulphites/Sulfite)

56 g

Red Onion

80 g

Roma Tomato

1 unit

Ciabatta Roll

(ContainsBarley/Orge, Wheat/Blé)

1 tbsp

Red Wine Vinegar

(ContainsSulphites/Sulfite)

1 tsp

Chili Flakes

2 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

Not included in your delivery

2 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories850 kcal
Fat60 g
Saturated Fat9 g
Carbohydrate52 g
Sugar5 g
Dietary Fiber5 g
Protein29 g
Cholesterol224 mg
Sodium1440 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Whisk
Medium Bowl
Measuring Spoons
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. Cut tomato into 1/4-inch rounds, then season with salt and pepper. Drain, then roughly chop olives. Cut egg into 1/4-inch rounds, then season with salt and pepper. Peel, then cut half the onion into 1/4-inch slices. (TIP: Use remaining onion for another recipe!) Drain tuna.

2

Whisk together vinegar, 2 tbsp oil, 1/4 tsp chili flakes and 1/4 tsp sugar in a medium bowl. Season with salt and pepper, then whisk to combine. (NOTE: Reference heat guide.) Add tuna, red onions and olives, then toss thoroughly to coat.

3

Halve ciabatta. Place in the toaster and toast until golden-brown. Spread mayo over ciabatta. Spoon half the tuna mixture onto bottom roll, then top with tomatoes and egg slices. (TIP: Any remaining tuna mixtur