Pan Bagnat (Provençal Tuna Sandwich)

• 2 Egg
• ½ Cucumber
• 2 Tomato, ripe but firm
• ½ Red onion
• 60 g Black pitted olives
• 10 g Fresh basil
• 160 g Canned tuna
• 2 tsp Red wine vinegar
• ½ tsp Fine sea salt
• ¼ tsp Black pepper
• 1 large Tuscan country bread, round loaf
• 1 clove Garlic
• 4 tbsp Extra virgin olive oil

1. Put the eggs in a saucepan, cover with cold water and bring to the boil. Reduce to a gentle simmer for 9 minutes, then drain and cool under cold running water. Peel once cool enough to handle.
2. Thinly slice the cucumber and tomatoes, and thinly slice the red onion. Roughly chop the olives and tear the basil leaves. Slice the eggs.
3. Drain the tuna well, then flake into a bowl. Stir in the red wine vinegar, fine sea salt and black pepper until evenly seasoned.
4. Cut the bread in half horizontally. Rub the cut sides all over with the garlic clove, then drizzle the cut sides with the extra virgin olive oil.
5. Layer the tuna, tomatoes, cucumber, red onion, eggs, olives and basil over the bottom half of the bread. Drizzle any remaining olive oil over the filling, then close the sandwich. Press firmly, then leave at room temperature for 15 minutes so the bread softens slightly and the flavours meld.

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