Tuna Nicoise Pan Bagnat Recipe | Co+op
A classic summer staple from southern France, this make-ahead sandwich allows the flavors to meld to perfection.
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Cooking tools:
- Microplane
- Bread knife
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Pot
- Stove
- Baking sheet
- Plastic wrap
- Colander
- Refrigerator
Ingredients
- 3/4 cup Niçoise olives, pitted
- 3 tablespoons capers, drained
- 1/2 cup canned artichoke hearts
- 1 lemon, zest and juice
- 2 teaspoons chopped fresh thyme leaves
- 3 tablespoons extra virgin olive oil, divided
- 1 baguette
- 10 ounces oil-packed tuna, drained
- 2 hardboiled eggs, peeled and sliced
- 1 tomato, sliced thin
- 1/4 cup thinly-sliced red onion
- 4-8 tender lettuce leaves (such as Bibb lettuce)
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