Pan Bagnat
Photography Aaron McLean.
Originating in the South of France as a sandwich to eat at the beach, this tuna roll is perfect for any picnic. The longer it has time to sit before eating, the more flavoursome it becomes. I normally make mine the night before so the flavours permeate through and the bread is slightly softened. When packing your picnic, feel free to put heavier items on top of the sandwiches…they love being squashed.
INGREDIENTS
8 rustic bread rolls, such as ciabatta or sourdough
5 anchovies, finely chopped
15 nicoise or other black olives, finely chopped
3 x 185 gram tins tuna in oil, drained
3 tablespoons olive oil
3 tablespoons red wine vinegar
4 eggs, hard boiled and sliced
½ small red onion, thinly sliced
1 each red, and yellow capsicum, roasted and sliced
2 tomatoes, sliced
2 cups rocket leaves
METHOD
Combine the anchovies, olives, tuna, olive oil and vinegar in a bowl and lightly season.
Slice the rolls in half. Spread the tuna mixture evenly over the bottom half of the rolls, pressing it on firmly. Top with hard-boiled egg, red onion, capsicum, tomato and rocket. Cover with the roll tops and press together firmly. Wrap tightly in plastic wrap and refrigerate.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.