Flavours of France Bagnat Niçoise Pan
This traditional Provençal sandwich makes for a hearty meal on the go or at home and now you can try it too, thanks to The Cook’s Atelier
Crunchy on the outside and soft on the inside, Niçoise pan bagnat is made by slicing a boule in half and layering it with a green salad dressed in anchovy vinaigrette boiled eggs, seared tuna, capers and tomatoes.
• 1/2 cup (120 ml) fruity extra-virgin olive oil, plus more for drizzling
• 2 tablespoons fresh lemon juice
• 3 cloves garlic, smashed
• Fleur de sel and freshly ground black pepper
• 4 (4-5 ounce/115- to 140g) sushigrade tuna steaks, 11/ inches (4 2 cm) thick
• Handful of green beans, ends trimmed
• 1 small bunch of radishes
• 1 cup (155 g) pitted Niçoise olives
• 4 anchovy fillets in oil and vinegar
• 8 small or 2 large country boules, or rustic round loaves
• Handful of mesclun or baby lettuce
• 4 medium heirloom tomatoes, cut into 1/2-inch (12mm) rounds
• 4 large hard-boiled eggs, cut into wedges
• 1/4 cup (30 g) salt-packed capers, rinsed
• Handful of fresh basil leaves
1In a gratin dish large enough to hold the tuna steaks in a single layer, combine the olive oil, lemon juice, and garlic. Season with salt and pepper. Place the tuna steaks in the marinade and turn to coat. Cover and refrigerate, turning occasionally, for one hour.
2Blanch and shock the green beans to preserve their colour and drain on a kitchen towel. Thinly slice the radishes lengthways using a stainless-steel vegetable peeler.
3Heat a large heavybottomed sauté pan over medium-high heat. Remove the tuna steaks from the marinade and place them directly in the pan. Sear, flipping once, until browned on the outside but still rare on the inside, about two minutes per side. Transfer them to a cutting board and cut into thin slices.
4In a large bowl, combine the green beans, radishes, and olives. Drizzle with the anchovy vinaigrette, and gently stir to evenly coat.
5Slice the boules in half horizontally and drizzle the insides with olive oil. Layer the mesclun, tomatoes, tuna, eggs and green bean mixture on the bottom slices of bread and top with the capers and basil. Season with salt and pepper, finish with the sandwich tops.
Recipe taken from The Cook’s Atelier: Recipes, Techniques, and Stories from Our French Cooking School by Marjorie Taylor and Kendall Smith Franchini, published by Abrams, priced £35.