‘Tuna’ Pan Bagnat
[Vegan]

To Make the 'Tuna' Filling:

1. Place sunflower in a bowl of water and soak for 4 hours to overnight.
2. Once soaked, drain sunflower seeds. Place in a blender with shredded nori sheet, capers, lemon juice and vinegar. Whizz to a slightly chunky paste.
3. Transfer to a bowl. Mix in finely chopped dill and parsley. Set aside.

To Make the Dressing:

1. Mix together all the dressing ingredients in a small bowl.

To Make the Pan Bagnats:

1. Cut bread rolls in halves. Generously brush each inside with dressing.
2. Build pan bagnats by layering off salad leaves, tomato, red onion, cucumber, radishes, pepper, 'tuna' filling, olives, and basil.