Pan Bagnat
Ingredients
- 1/4 pound young string beans or haricots verts
- 1/2 red onion, thinly sliced
- 1/2 bulb fennel, thinly sliced
- 1 pint cherry tomatoes, quartered
- 1/2 red bell pepper, seeded and cut into strips
- 1/2 cup black oil-cured or Nicoise olives, pitted and halved
- 2 tablespoons capers
- 2 six-and-one-half ounce cans tuna, drained
- 1 bunch watercress, stems trimmed
- Watercress Vinaigrette
- Coarse salt and freshly ground pepper
- 4 large, crusty rolls
- 2 hard-boiled eggs, sliced
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