Ollie's Open Pan Bagnat

Juicy rosa tomatoes, delicious flaky tuna and golden jammy eggs - truly, what's not to like?! We love to serve this as an open sandwich starter but you can close it up and take it for an incredible picnic.

Ingredients:
Serves 10

Pan Bagnat mix

⁠600 g rosa tomatoes, halved
500 g good tuna in olive oil, lightly drained and kept in large flakes
100 g red onion, very thinly sliced
60 g capers, drained
100 g black/Niçoise olives, pitted and lightly crushed
10 anchovy fillets, roughly torn
1 handful basil leaves, torn at the last minute
100ml Roasted Garlic Aiol

Dressing

120 ml extra virgin olive oil
⁠35 ml red wine vinegar
20 g capers, finely chopped
⁠3 anchovy fillets, mashed
1 tsp Dijon mustard
⁠Black pepper
⁠Salt, to taste

Garlic toast

10 thick slices sourdough
Extra virgin olive oil
⁠2 garlic cloves, halved

Method:

1. Boil the eggs until jammy - add fridge-cold eggs to boiling water and cook them for 7 minutes. Once the time is up, plunge the eggs into an ice bath, peel off the shell and halve.
2. Brush the sourdough generously with olive oil and grill until deeply golden with a little char. Rub with raw garlic while still hot.
3. Whisk the dressing ingredients together.
4. Gently toss the rosa tomatoes, red onion, capers and olives with enough dressing to coat generously.
5. Fold through the tuna, anchovy and basil, keeping the tuna in big flakes rather than turning it into a tuna salad.
6. Put one garlic toast on each plate. Spoon the dressed mixture generously over the toast, including some of the tomato-dressing juices — that’s what bathes the bread.
7. Top with jammy egg quarters, a teaspoon of Roasted Garlic Aioli, finish with black pepper and a final pour of EVOO.