Pan bagnat

Method

1. Cut the tomato into thick slices widthways, putting it in a bowl and sprinkling with flaky salt and plenty of freshly cracked black pepper. Put the onion slices in a bowl of cold water to help remove some of the astringency. Set both aside whilst you prepare the rest of the sandwich.
2. Bring a pan of salted water to the boil. Cook the egg in it for 8 minutes, then lift out and run under cold water to chill. Add the green beans to the water, cook for 4 minutes, then run under cold water too. Roughly chop the beans and add to the tomatoes along with the olives. Peel and thickly slice the egg.
3. Drain the oil in the tin of tuna into a separate bowl. Add the tuna, anchovies and basil leaves to the tomatoes and stir to combine. Drain the onion slices and add these too, then drizzle in a little of the reserved tuna oil – just enough to coat the ingredients. Season with a little salt and lots of freshly cracked black pepper.
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5. Slice open the bread rolls and put the sliced tomatoes and onion on the base of the sandwiches, followed by the sliced egg. Spoon over the rest of the tuna mixture on top. Spoon a little of the leftover dressing onto the bread lids and then close the sandwiches. Wrap the sandwiches up tightly in baking paper, foil or beeswax wrap then put in the fridge and top with something heavy (such as a tray of tins). Leave for a few hours or overnight for the best results to let the dressing soak into the bread.