The perfect food to pack up for a seaside picnic, this sandwich really benefits from sitting around for an hour or so to allow all of the classic niçoise flavours to meld and the bread to soak up the juices.

Takes 20 minutes, plus standing

Serves 4

Ingredients

4 medium eggs
6 baby potatoes
6 anchovy fillets, finely chopped
2 tbsp capers, roughly chopped
1 garlic clove, crushed
1 tbsp Dijon mustard
3 tbsp olive oil
2 tbsp red wine vinegar
1 shallot, finely chopped
200g (7oz) mixed pitted olives, roughly chopped
cracked black pepper
2 large ciabatta loaves
large handful parsley, chopped
2 red (bell) peppers from a jar, drained and sliced
2 x 200-g (7-oz) cans tuna fish in oil, drained
2 large ripe tomatoes, sliced

Method

Cook the eggs and potatoes in a large pan of boiling, salted water for 9 minutes. Check the potatoes – they should be tender. If they are still hard, remove the eggs and carry on cooking the potatoes until easily pierced with a sharp knife.

Drain and run under cold running water to cool.

Drain again, then peel the eggs. Thinly slice the potatoes and the eggs. Set aside.

In a bowl, mix the anchovies, capers, garlic and mustard. Whisk in the oil and vinegar. Fold in the shallot and olives, and season with black pepper.

Split the ciabatta loaves in half lengthways. Stir the parsley into the anchovy mixture, then spread most of it over the cut sides of the bread.

Arrange the sliced eggs and potatoes over one side, followed by the red peppers, then drizzle over a little of the remaining dressing.

Flake the tuna onto the other side of the bread and drizzle with the remaining dressing. Lay the tomatoes on top. Carefully sandwich the two halves together and wrap tightly in plastic wrap.

Leave to stand at room temperature for 1 hour, or chill until ready to slice and serve.

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