Recipe of the week

Sold at nearly every outdoor market in Nice, France, the pan bagnat is “essentially a Niçoise salad in sandwich form,” said Justin Chapple in Food & Wine. Here, the tuna is pureed with vinegar, olive oil, anchovies, and garlic, creating a tangy spread that should soak into the bread before the sandwich is served.

Pan bagnat

4 large eggs • 14 oz canned tuna in olive oil, drained • ½ cup red wine vinegar • ½ cup extra-virgin olive oil • 4 anchovy fillets, drained • 2 medium garlic cloves, smashed • kosher salt • black pepper • 1 ciabatta loaf, split horizontally • 1 cup multicolored pitted olives, halved if large • 2 beefsteak tomatoes, cored and sliced crosswise • 1 small red onion, halved lengthwise and thinly sliced crosswise • 4 large radishes, thinly sliced crosswise • 4 to 6 Bibb lettuce leaves • 12 fresh basil leaves

• Fill a medium saucepan halfway with water; bring to a boil. Carefully lower eggs into boiling water; cook, undisturbed, 8 minutes. Pour off hot water and add ice water to cover eggs. Let eggs cool completely, about 10 minutes. Drain and peel eggs. Cut each egg lengthwise into 3 slices.

• Combine tuna, vinegar, oil, anchovies, garlic, ¾ tsp salt, and ¼ tsp pepper in a food processor; process just until smooth, 20 to 30 seconds.

Spread tuna mixture evenly onto ciabatta halves. Scatter olives on bottom ciabatta half. Layer on sliced eggs, tomatoes, onion, and radishes; sprinkle with another ¼ tsp salt and ¼ tsp pepper. Top with lettuce and basil. Cover with top ciabatta half. Lay a sheet of aluminum foil on ciabatta, then a baking sheet, then place a skillet on baking sheet to weigh it down. Let stand 10 to 20 minutes. Cut pressed ciabatta crosswise to make 4 sandwiches.