Pan Bagnat (Niçoise Tuna and Egg Sandwich)

• 2 Egg
• 1 clove Garlic
• 3 tbsp Extra virgin olive oil
• 1 tbsp Red wine vinegar
• ½ tsp Fine sea salt
• ¼ tsp Black pepper
• 2 medium Tomato, ripe but firm
• ½ medium Cucumber
• ½ small Red onion
• 60 g Black pitted olives
• 160 g Canned tuna, drained
• 10 g Fresh basil
• 2 pieces Crusty white bread, rolls

1. Bring a small saucepan of water to the boil. Lower in the eggs and cook for 9 minutes for hard-boiled. Drain, cool under cold running water, then peel.
2. Halve the crusty white bread rolls and scoop out a little of the soft crumb to make room for the filling. Rub the cut sides all over with the garlic clove. Drizzle the cut sides with the extra virgin olive oil and red wine vinegar.
3. Slice the tomato, cucumber and red onion. Season the vegetables with the fine sea salt and black pepper. Tear the fresh basil leaves.
4. Divide the canned tuna between the rolls, then layer in the tomato, cucumber, red onion and black pitted olives. Slice the eggs and tuck them in, then add the basil. Close the sandwiches and press firmly with your hands so the juices soak into the bread.

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