Pan bagnat with tuna, egg and tomato

Ingredients

For 1 serving

• Bread80 g
• Canned tuna in water80 g
• Eggs1
• Tomatoes1
• Black olives5
• Green bell peppers50 g
• Red onion15 g
• Extra virgin olive oil1 teaspoon
• Red wine vinegar1 teaspoon
• Saltto taste

Contains: gluten, eggs, fish, sulphites,

In season: June – September

Method

1. Put the eggs in a small pan covered with cold water, bring to the boil over medium heat and cook for 9 minutes from the boil, until the yolk is firm; cool them in cold water, peel and slice them.
2. Meanwhile wash and slice the tomatoes; wash the green pepper, remove seeds and pith and cut it into thin rings; peel the red onion and slice it very finely; pit the black olives if needed.
3. Drain the tuna well and flake it with a fork.
4. Cut the bread in half, scoop out a little of the crumb and dress the inside with the oil, red wine vinegar and a pinch of salt.
5. Layer in the tomatoes, tuna, eggs, olives, pepper and onion, close it, wrap it tightly in cling film and leave it to rest for 10 minutes so the bread soaks up the dressing.