Spicy Pan Bagnat
with Crusty Ciabatta
Trendy pan bagnat gets a spicy upgrade with this delicious lunch. Meaty tuna, sharp red onion, juicy tomato and salty olives all tossed in a chili vinaigrette and sandwiched between two crusty pieces of ciabatta will transport you straight to the French Riviera.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
1 pièce(s)
Thon en conserve
(Contient Thon)
1 pièce(s)
Œuf cuit dur
(Contient Oeuf)
30 g
Olives mélangées
(Peut contenir Soya, Lait, Sulfites)
1 pièce(s)
Oignon rouge
1 pièce(s)
Tomate
1 pièce(s)
Pain ciabatta
(Contient Orge, Blé Peut contenir Soya, Noix de Grenoble, Sésame)
1 cs
Vinaigre de vin rouge
(Contient Sulfites)
1 cc
Flocons de piment
2 cs
Mayonnaise
(Contient Oeuf, Moutarde Peut contenir Blé, Crustacés, Poisson, Moutarde, Sésame, Soya, Lait, Sulfites, Oeuf)
Pas inclus dans votre livraison
2 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- Cut tomato into 1/4-inch rounds, then season with salt and pepper.
- Drain, then roughly chop olives.
- Cut egg into 1/4-inch rounds, then season with salt and pepper.
- Peel, then cut half the onion into 1/4-inch slices. (TIP: Use remaining onion for another recipe!)
- Drain tuna.
- Whisk together vinegar, 2 tbsp oil, 1/4 tsp chili flakes and 1/4 tsp sugar in a medium bowl. Season with salt and pepper, then whisk to combine. (NOTE: Reference heat guide.)
- Add tuna, red onion and olives, then toss thoroughly to coat.
- Halve ciabatta. Place in the toaster and toast until golden-brown.
- Spread mayo over ciabatta.
- Spoon half the tuna mixture onto bottom roll, then top with tomatoes and egg slices. (TIP: Any remaining tuna mixture can be used for tomorrow's lunch!)
- Sprinkle any remaining chili flakes over egg, if desired.
- Close with top roll.