Pan bagnat with tinned tuna, mild olive oil, black olives
Ingredients
For
4
personnes
- 4 loaves
- 1 plump tomato (such as a beefsteak tomato)
- 8 tablespoons of mild-flavoured olive oil
- 1/2 clove of garlic
- 8 fresh broad bean pods
- 2 mini green peppers
- 2 spring onions (or fresh onions)
- 1 tin of albacore tuna in water (180g drained)
- 2 tablespoons of mild-flavoured olive oil
- 12 black olives (from Nyons PDO, from Nice PDO, from the Vallée des Baux de Provence PDO, ‘Grossane’ variety, Cailletier, Tanche, etc.)
- Salt
Tip
Annelyse’s tip: to make them easy to carry and eat, I wrap the pan bagnats in baking paper, then cut them in half with the paper still on… but do remember to bring some napkins! Subtle-flavoured olive oil is made from ripe olives that are harvested and pressed whilst fresh; its aromas are reminiscent of fruit (dried, ripe) and flowers, with a few vegetal notes. These olive oils are prized for their mildness (low in bitterness and pungency). But which oils belong to this flavour profile? Nyons olive oil PDO, Nice olive oil PDO, Languedoc AOC olive oil, or French olive oils made from the Tanche, Cailletier and Lucques varieties…
Instructions
- Slice the onions and peppers into thin rings, shell the broad beans and remove their skins, and stone the olives. Drain the tuna, flake it and mix it with 2 tablespoons of olive oil.
- Blend the tomato with the garlic, salt and 8 tablespoons of olive oil, then pour into a dish.
- Cut the bread rolls in half. Place the bottom halves in the dish with the tomato mixture and leave them to soak for 30 seconds. Top with the various ingredients. Quickly dip the top halves of the bread in the remaining tomato mixture and close the sandwiches.
Tip
Annelyse’s tip: to make them easy to carry and eat, I wrap the pan bagnats in baking paper, then cut them in half with the paper still on… but do remember to bring some napkins! Subtle-flavoured olive oil is made from ripe olives that are harvested and pressed whilst fresh; its aromas are reminiscent of fruit (dried, ripe) and flowers, with a few vegetal notes. These olive oils are prized for their mildness (low in bitterness and pungency). But which oils belong to this flavour profile? Nyons olive oil PDO, Nice olive oil PDO, Languedoc AOC olive oil, or French olive oils made from the Tanche, Cailletier and Lucques varieties…
We recommend...
For this recipe, we recommend using PDO huile d'olive de Nice (subtle taste) for its mildness and its aromas of almond, raw artichoke, broom flowers, hay, grass, leaves, pastries, ripe apple, dried fruit and citrus notes. You can also use huile d'olive de Nyons PDO.
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