This vegan “tuna” pan bagnat is packed with delicious flavors for a hearty lunch option. Pan Bagnat is a typical sandwich from Nice in the South of France. This is a super tasty and sustainable alternative to fish. Sunflower 'tuna' sandwiches for the win!

‘Tuna’ Pan Bagnat [Vegan]




Cooking Time




For the 'Tuna' Filling:

  • 1 cup sunflower seeds
  • 1 nori sheet
  • 3 tablespoons of capers (plus brine)
  • 1 teaspoon cider vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon finely chopped parsley
  • 1 teaspoon finely chopped dill

For the Pan Bagnats:

  • 2 ciabatta rolls (or your favorite bread)
  • 1 tomato (sliced)
  • Few slices of cucumber
  • Few slices of red onion
  • Few slices of yellow pepper
  • 2 radishes (sliced)
  • Few salad leaves
  • Small handful kalamata olives
  • Few basil leaves

For the Dressing:

  • 2 tablespoons olive oil
  • 1 teaspoon cider vinegar
  • 2 tablespoons lemon juice
  • 1 crushed garlic clove


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.