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Two pieces of pan bagnat sandwich stacked vertically.

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Spicy Pan Bagnat with Yellowfin Tuna

Spicy Pan Bagnat with Yellowfin Tuna brings the tuna sandwich to a whole new level with a tangy dressing, veggies, and tender tuna fillets.
5 from 7 votes

Ingredients

Dressing.

  • 2 garlic cloves, smashed and grated to a paste
  • 2 TBSP drained capers
  • 2 TBSP red wine vinegar
  • 1 TBSP old style stone ground mustard
  • 1 cup thinly sliced red onion, Preferably sliced with a mandolin on the thinnest setting
  • 1 cup mixed olives, roughly chopped (I use 1/2 cup kalamata and 1/2 cup castelvetrano)
  • Jalapeños from King Oscar's jar of tuna, roughly chopped
  • 2 TBSP ribboned basil leaves
  • 2 TBSP extra virgin olive oil, plus more for drizzle later, You can use the oil from the jar of tuna if you'd like!
  • Sea salt and cracked black pepper

Sandwich.

  • 1/2 French baguette
  • 1 jar of King Oscar Yellowfin Tuna in Extra Virgin Olive Oil with Jalapeño Peppers, drained
  • 2 soft-boiled eggs, sliced into rounds
  • 2 thin slices of tomato
  • 1/3 cup sliced roasted red peppers from the jar
  • 1 jalapeño, thinly sliced

Instructions 

  • Bring the red wine vinegar, mustard, garlic, and capers together in a mixing bowl and whisk until well combined. Add the onions, olives, and the jalapeños from the tuna jar to the bowl and stir to coat; set aside for about 10 minutes to marinate.
  • When 10 minutes is up, mix in the basil, 2 TBSP of olive oil, and a pinch of salt and pepper.
  • Carefully slice the baguette in half lengthwise. With a spoon, transfer and spread the olive and onion mixture over the inside of both halves of the bread.
  • Layer the bottom half of the baguette with sliced tomatoes, roasted peppers, sliced eggs, tuna, and sliced jalapeños. Drizzle with a bit of olive oil and hit it with some salt and pepper.
  • Carefully close the sandwich and let it sit for about 10 minutes. This allows the dressing from the olive and onion mixture to seep into the bread a bit.
  • When you're ready to serve, cut the sandwich in half (see my tips and tricks below) and serve.