Pan Bagnat with Radish and Tuna

Course Sandwiches and Wraps

Ingredients in this Recipe

1 bunch basil or substitute watercress
1 fresh, vine ripened tomato
1 handful of Nicoise olives, pitted and sliced
1 On loaf of French bread, a baguette or a batard wide enough to contain this mess
1 sweet onion, such as Vidalia or Walla Walla
1 to 2 cans of tuna packed in olive oil (this matters—I use As Do Mar or Ortiz), about 150 grams in total weight
5 radishes, French breakfast radishes preferred
Your best olive oil*

See Full Recipe at Food52