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 8 votes

Prep Time: 20

Marinating time: 10

Total Time: 30

Servings: servings

Author: Dana Sandonato

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

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

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.