Light pan bagnat with tuna, egg and tomato

Ingredients

For 1 serving

• Whole wheat bread60 g
• Canned tuna in water40 g
• Eggs1
• Tomatoes80 g
• Lettuce15 g
• Black olives3
• Extra virgin olive oil4 g
• Saltto taste

Contains: gluten, eggs, fish,

In season: June – September

Method

1. Bring a small pan of water to the boil, gently lower in the egg with a spoon and cook it for 9 minutes over medium heat, until hard-boiled; cool it in cold water, peel it and slice it into rounds.
2. Meanwhile, wash the tomato and slice it over a plate to catch the juice; wash and dry the lettuce; drain the tuna and slice the black olives into rings.
3. Split the wholemeal bread in half and moisten the inside with the oil and the tomato juice from the plate.
4. Fill with lettuce, tomato, tuna, egg and olives, add a pinch of salt and close it, pressing firmly: the longer it stays pressed, the better the flavours come together.