Easy Pan Bagnat
Serves 1 | with Crusty Ciabatta
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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit
Canned tuna
(Contains Tuna/Thon)
1 unit
Hard Boiled Egg
(Contains Egg)
30 g
Mixed Olives
(Contains Sulphites)
56 g
Red Onion
80 g
Roma Tomato
1 unit
Ciabatta Roll
(Contains Barley, Wheat)
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
1 tsp
Chili Flakes
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
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.
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.
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
