Pan bagnat tuna and egg rolls

Name: Pan bagnat tuna and egg rolls
Total time: 20 min
Cuisine: French
Ingredients: 4 crusty white rolls, split; 2 tins tuna in olive oil, 120g tins; 3 eggs, hard boiled and sliced; 3 tomatoes, sliced; 0.5 red onion, thinly sliced; 50g black olives, pitted and halved; 2 tbsp olive oil; 1 tbsp red wine vinegar; 10g basil leaves

A picnic roll from the south of France, packed with tuna, egg, tomato and olives and pressed so the juices soak in.

Time20 min plus pressing
LevelEasy
Costabout £1.25 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

4crusty white rollssplit
2tins tuna in olive oil120g tins
3eggshard boiled and sliced
3tomatoessliced
½red onionthinly sliced
50 gblack olivespitted and halved
2 tbspolive oil
1 tbspred wine vinegar
10 gbasil leaves

Method

1
Boil the eggs for 9 minutes, cool in cold water, then peel and slice.
9 min
2
Whisk the olive oil and vinegar together with black pepper.
3
Pull out a little of the soft bread from the middle of each roll to make space. Brush the cut sides with the dressing.
4
Layer the tomato, tuna, egg, onion, olives and basil into the bottoms of the rolls.
5
Close the rolls, wrap tightly in baking paper and press under a heavy pan for 20 minutes.
20 min
6
Unwrap and cut in half to serve. It is even better after a few hours in the fridge.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.