On a fait la pire recette de Pan Bagnat !

Slice the ciabatta bread in half horizontally.

Drain the tuna and flake it into a bowl.

Chop the hard-boiled eggs and add them to the tuna.

Pit and chop the black olives, then mix them with the tuna and eggs.

Add capers, diced tomatoes, chopped red onion, and diced bell pepper to the mixture.

Drizzle with olive oil and red wine vinegar, then season with salt and black pepper.

Mix everything gently until combined.

Layer lettuce on the bottom half of the ciabatta.

Spread the tuna mixture evenly over the lettuce.

Top with fresh basil leaves.

Cover with the top half of the ciabatta bread.

Wrap the sandwich tightly in plastic wrap.

Refrigerate for at least 30 minutes to allow flavors to meld.

Slice into portions and serve cold.

Spice Level:

Allergens