Niçoise Stuffed Baguette (Pan Bagnat) (France)

Ingredients

• 1 large baguette
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 small garlic clove, crushed
• 160g tinned tuna in olive oil, drained
• 2 hard-boiled eggs, sliced
• 2 tomatoes, sliced
• 1 small red onion, finely sliced
• 80g green beans, cooked
• 50g black olives
• Handful basil leaves

Method

Whisk olive oil, vinegar, garlic, salt, and pepper.

Split the baguette lengthways and remove a little soft crumb.

Brush the cut sides with the dressing.

Layer tuna, eggs, tomatoes, onion, beans, olives, and basil inside.

Wrap tightly and press under a board for 20 minutes before slicing.