Pan Bagnat

Recipe & food styling Marisa Curatolo. Photography Cory Aronec.


1 baguette, sliced lengthwise, quartered,

2 cans (4-ounce) tuna, packed in oil, undrained

8 cherry tomatoes, sliced

1/2 small white onion, thinly sliced

Coarse salt and freshly ground pepper

2 hard-cooked eggs, peeled and sliced

Fresh oregano sprigs


1 teaspoon fresh oregano, minced

2 tablespoons red wine vinegar

2 tablespoons extra-virgin olive oil

Coarse salt and freshly ground pepper


To make dressing, in a small bowl, whisk together to blend thoroughly. Set aside.

In a medium bowl, combine tuna, tomatoes, onion, salt and pepper; toss gently. Brush dressing onto cut sides of baguette. Spoon on tuna mixture. Top with egg slices and oregano. Wrap baguette tightly with plastic and rest at room temperature for 2 hours. Cut and serve.