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Start preparing your real pan-bagnat by cutting the bread in half. On the base, place the tomato slices, then the onion and radish mixture. Add the tuna and egg slices.
Season starting with salt, then vinegar, so that it dissolves the salt well, and finally the olive oil. Finish with the artichoke slices, broad beans, basil leaves, anchovy fillets and black olives.
Remove the crumb from the bread cap to lighten the pan-bagnat and enhance the taste of the filling, drizzle with a drizzle of olive oil and close. Cut in half and enjoy.
