A vibrant Provençal-style pan bagnat layered with tuna, tomato, red onion, and hard-boiled egg, brightened with tapenade and capers, and finished with the aromatic lift of basil olive oil.
Prep time: 30 mins
Cook time: 5 mins
Serves 2
Ingredients:
2 white sourdough rolls
2 medium tomatoes, thinly sliced
2 eggs
1/2 red onion, thinly sliced
185g tinned tuna in extra virgin olive oil, drained
40ml Olivetta Robust extra virgin olive oil
10-20ml Olivetta Basil extra virgin olive oil
60ml Olivetta Tapenade
10ml Olivetta Capers
60ml picked basil leaves
Directions:
Steam the eggs for 13 minutes, then transfer immediately to an ice bath. Peel and slice into 5mm rounds.
Soak the onion slices in iced water for 10 minutes to soften their bite, drain and pat dry.
Halve the sourdough rolls. Brush the cut sides generously with Olivetta Robust extra virgin olive oil and grill on a griddle pan or barbecue until lightly charred.
To assemble, spread the base of each roll with Olivetta Tapenade. Layer with tuna, tomato slices, eggs, capers and basil leaves. Drizzle generously with Olivetta Basil extra virgin olive oil. Wrap each sandwich tightly in clingfilm and let sit for 10 minutes so the flavours infuse.
Cut in half and enjoy immediately.
