Pan Bagnat - Caroline Barty

Ingredients

• 1 round crusty loaf
• 1 egg
• 2 teaspoons Dijon mustard
• 1 garlic clove, peeled and crushed
• 1 tin anchovies in oil
• 250ml sunflower or rapeseed oil
• To fill the loaf
• 2 eggs
• 2 x 112g tins tuna in oil, drained
• Juice of ½ lemon
• 3 ripe tomatoes, sliced
• Handful of black olives, pitted
• Handful of basil leaves, roughly torn
• Handful of mixed salad leaves
• Extra-virgin olive oil