Pain baignant

Ingredients 13
Servings 4


  • 4
    crispy white rolls
  • olive oil
  • 3
    cloves garlic, crushed
  • 8
    lettuce leaves
  • 3
    ripe tomatoes, sliced
  • 185
    can tuna chunks
  • 3
    hard-boil eggs, sliced
  • 1
    green pepper, seeded and sliced
  • salt and milled pepper
  • lemon juice
  • 12
    black olives, stoned
  • 8
    anchovy fillets (optional)
  • 15
    chopped parsley


Halve rolls and pull out soft centres. Mix a little olive oil with garlic and brush insides of rolls liberally. Place 1 or 2 lettuce leaves in bottom half of each roll. Add sliced tomato, tuna, egg and green pepper. Season, then squeeze lemon juice over. Add olives, anchovies and parsley and cover with remaining lettuce. Top with other half or roll, wrap in foil and weight down with a plate. If possible, chill for a 1 hour before serving.

Read more on: fish/seafood

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