Pan Bagnat A Gribiche

By Food52
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1 egg

1 tablespoon diced shallots

1.5 tablespoons sherry vinegar

1.5 tablespoons champagne vinegar

2 teaspoons whole grain dijon

1 anchovy fillet, minced

1/4 cup good quality extra virgin olive oil

1 tablespoon capers, roughly chopped

2 tablespoons minced herbs, any combo of chives, parsley and tarragon

1.5 tablespoons olives, finely chopped. I use Cerignola because they are my favorite but a nicose would be nice as well

salt and pepper

french bread or baguettes

1 6 oz can of tuna, per person, preferably in oil but I've used in water before in a pinch.

thinly sliced red onion

thinly sliced red pepper

thinly sliced radish

olive oil

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