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Pan bagnat

Name: Pan bagnat
Prep time: 43 min
Total time: 43 min
Yield: 4 Pans bagnat
Cuisine: French
Ingredients: 2 tomatoes; 2 spring onions (scallions); 50 g radishes; 1 bunch Basil; 4 tablespoons olive oil; 3 tablespoons vinegar; 4 hamburgers buns; 150 g tuna in oil

Pan Bagnat is a traditional recipe from the Nice area. The name means "soaked bread", as it consists of a round bread roll that has been drenched with a mix of oil and vinegar then filled vegetables and fish. Years ago this was the snack that fisherman took with them on their boats, but this is a modernised version.

177 K 4/5 (16 reviews)622648

Duration

45 min.

Difficulty

Easy

Last modified on: October 24^th 2026

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

For 4 Pans bagnat, you will need:

1 2 tomatoes
2 2 spring onions (scallions)
3 50 g radishes
4 1 bunch Basil
5 4 tablespoons olive oil
6 3 tablespoons vinegar
7 4 hamburgers buns
8 150 g tuna in oil
Total weight: 1,085 grams

Times for this recipe

Preparation

45 min.

When should you start or finish this recipe?

If you start now, at , you will finish around: ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Step 1 - ⌛ 20 min.

Peel 2 tomatoes and slice.

Peel and chop 2 spring onions (scallions), including part of the green leaves.

Wash 50 g radishes and cut into rounds.

Wash 1 bunch Basil.

Step 2 - ⌛ 3 min.

Mix 4 tablespoons olive oil and 3 tablespoons vinegar in a bowl, salt and pepper.

Step 3 - ⌛ 5 min.

Cut the bread rolls in half horizontally.

Step 4 - ⌛ 5 min.

Soak the insides of both halves with the vinegar-oil mix.

Step 5 - ⌛ 5 min.

Pile on the vegetables, herbs and tuna.

Step 6 - ⌛ 5 min.

Put the pan bagnat together and press down firmly on the top.

It's ready.

Remarks

The ingredients state hamburger-style rolls, but it is even better with a firmer kind of bread, such as special breads or baguettes (like in the photos).

You can replace the oil and vinegar mix with a simple vinaigrette dressing, made in advance.

And to drink?

A light rosé, like one from Provence.

Keeping: Best eaten within a few hours, but will keep to the following day (rather softer).

Source: Based on what my mother made for picnics for my sisters and I when we were small.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	7 g RDI=11 %	16 g RDI=6 %	11 g RDI=16 %	194 kcal RDI=10 %	813 kJ RDI=10 %
Per piece	18 g RDI=28 %	44 g RDI=16 %	31 g RDI=42 %	524 kcal RDI=26 %	2,196 kJ RDI=26 %
Whole recipe	74 g RDI=114 %	174 g RDI=66 %	123 g RDI=169 %	2,098 kcal RDI=105 %	8,783 kJ RDI=105 %