If you can't make it to Nice this summer, don't panic, the city comes to you with Chef Yoni Saada's pan bagnat recipe.

A delicious recipe based on tuna and marinade that the chef reveals to us in Laurent Mariotte's program, "La Table des bons vivants", on Europe 1.

Laurent Mariotte takes us to Nice in his program

La Table des bons vivants,

on Europe 1, by offering us the recipe for pan bagnat.

But beware, not just any since it is the recipe of chef Yoni Saada, chef of the restaurant Le Bagnard in Paris.

A gourmet dish, between tradition and modernity.

>> Find La Table des bons vivant in podcast and in replay here

Improved bagnat bread

"I have reappropriated the pan bagnat", explains Yoni Saada.

"We are on a semi-wholemeal bread because we must not forget that it was after all the sandwich of the poor at the base, of the fisherman. It was a country bread that was scraped with garlic and that we were wet because it was a little stale. So, we are on a fresh bread which is made right next to Paris, which is wet in a tomato oiled with a little garlic. We have radish, olive, we have new onions. Then, we put a crumbled tuna, organic hard-boiled eggs, and a mix between mesclun and basil. And then, marinated tomatoes and anchovies to bring a little bit of acidity . And on the other hand, I add the fleur de sel. "  

The pan bagnat "Lulu le Bagnard" by Yoni Saada

Ingredients:

  • 1 circular semi-wholemeal bread

  • 250 g tomato water

  • 10 g new onion

  • 20 g black Kalamata olive

  • 15 g pink radish 

  • 100 g of Ortiz crumbled tuna

  • 1 hard-boiled egg 

  • 2 large basil leaves

  • 20 g mesclun

  • 1 large beef heart tomato

  • Anchovy fillets in salt 

  • 10 g Olive oil

  • 10 g lemon juice

Preparation of toppings:

  • Finely slice the new onions.

  • Pass the radishes through a mandolin. 

  • Cut the hard-boiled egg into slices of about 5mm. 

  • Cut a round of about 1 cm in the beef heart tomato

  • Cut the bread in half horizontally

  • In a bowl, mix the olive oil with the lemon juice

Assembly of the Pan Bagnat:

  • Pour tomato water into a flat plate

  • Soak the breadcrumbs with the tomato water by dipping them on the crumb side on the plate

  • On the lower half of the bread, arrange in order: raw sliced ​​onions, black olives, radishes, tuna, hard-boiled egg slices, basil leaves, roll the mesclun between your hands and place on the preparation. 

  • Place the tomato slice, pressing a little to fix the mesclun, place 2 anchovy fillets then close with the top half of the bread. 

  • Cut the bagnat bread in half and season the garnish with the olive-lemon sauce